SPROUTS PIE CRUST RECIPES

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 5-quart Dutch oven, heat broth to boiling over high heat. Add Brussels sprouts; heat liquid back to boiling. Cook 2 minutes. Use slotted spoon to transfer sprouts to baking dish. Reserve 1 1/2 cups broth.
• In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Stir in reserved 1 1/2 cups broth and the whipping cream; heat to boiling, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat; add Swiss cheese. Stir until cheese is melted and sauce is smooth.
• Pour sauce over Brussels sprouts.
• In small bowl, mix bread crumbs, Parmesan cheese and 2 tablespoons melted butter. Stir to coat. Sprinkle mixture over sauce. Bake 30 to 35 minutes or until top is lightly browned and edges are bubbly.

Steps:

• Preheat the oven to 425 degrees.
• Place the vegetables on a rimmed sheet pan and drizzle them with olive oil. Sprinkle with salt, pepper and chill powder and toss them together. Roast for 20 to 25 minutes, or until slightly browned. Remove the veggies from the oven and arrange them onto a serving platter. 
• Drizzle on the pomegranate sauce, then sprinkle on pomegranate seeds. Serve immediately.