This dish was jam packed with vegetables so much so, that it barely fit in a 9×13 dish. This was a healthy dinner the kids and I enjoyed. The hand grated cheese took a little effort, but it was so worth it. Ingredients: 2 zucchini …
If you are in the mood for a vegetarian dinner, then this will not disappoint. I enjoyed these roasted veggies in a burrito and in a bowl topped with the hummus and tzatziki. Ingredients: Veggies- 4 cups cauliflower florets cut up 1 green bell pepper …
I love Brussels sprouts roasted and this recipe is insanely delicious. The sweet squash and carrots mixed with red onions topped with chili powder, pomegranate molasses, and fresh pomegranate seeds makes this a side dish you won’t forget.
Ingredients:
1 pound Brussels sprouts stems removed and halved
2 large carrots thinly sliced into rounds
½ butternut squash peeled and cubed
½ red onion cut into wedges
Olive oil spray
Pomegranate molasses to taste
Chili powder to taste
Fresh pomegranate seeds
Directions:
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Spray with olive oil spray.
Arrange vegetables on baking dish. Spray well with olive oil spray. Sprinkle with chili powder.
Bake 35-40 minutes.
Drizzle pomegranate molasses over the roasted vegetables and top with fresh pomegranate seeds.