POMEGRANATE SEEDS WHERE TO BUY RECIPES
BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS
"When Bobby Flay came to the ranch for a throwdown, he made a version of this dish. The color combination was so beautiful."
Provided by Ree Drummond : Food Network
Categories side-dish
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets.
- Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets.
- Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned.
- Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.
POMEGRANATE HOLIDAY SALAD RECIPE | KATIE LEE BIEGEL | FOO…
Provided by Katie Lee Biegel
Categories side-dish
Total Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl.
- Whisk together the Dijon, vinegar and orange juice in a small bowl. Whisk in the oil. Season with salt and pepper.
- Drizzle the salad with the dressing to taste. Garnish with fennel fronds and serve immediately.
Nutrition Facts : Calories 212, FatContent 12 grams, SaturatedFatContent 2 grams, CholesterolContent 0 milligrams, SodiumContent 199 milligrams, CarbohydrateContent 26 grams, FiberContent 6 grams, ProteinContent 3 grams, SugarContent 17 grams
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Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah
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Reviews 5
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Reviews 5
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Category Appetizers
Calories 44 calories per serving
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1. Preheat the oven to 230°C fan.
2. In a large bowl, mix together the cumin, honey, harissa, butter, oil and ¾ teaspoon of salt. Add the carrots, mix well, then spread out on a large parchment-lined baking tray: you don’t want to overcrowd the carrots, so use two trays if you need to.
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