Organic Food Delivery

 

Roasted Sprouts with Squash, Walnuts and Pomegranate

This can be served as a side dish, starter or light lunch and is great the next day.

Method

Preheat the oven to 200c gas mark 5

In a large roasting dish mix together the squash, red onion and garlic and drizzle with a little oil. Roast for 30 minutes and then remove the garlic cloves and set them to one side.  Add the sprouts, walnuts and spring onion and return to the oven for a further 15 minutes.

Squeeze the roasted garlic out of its skin and place in a small bowl. Squash the garlic until it is smooth with the back of a spoon and then gradually stir in the pomegranate molasses and oil, adding a squeeze of lemon and seasoning. If you like you could add some chilli flakes or cumin seeds. Stir the pomegranate seeds into the dressing.

Remove the roasted vegetables from the oven and check that the sprouts are cooked to your liking; if they are still crunchy and you like them soft you can return them to the oven for a few more minutes.

Transfer the roasted vegetables to a serving dish. Drizzle the dressing and pomegranate seeds over the top and add the chopped coriander just before serving.

Ingredients

  • 250g sprouts, halved or quartered
  • 500g squash, skin left on
  • Sunflower, rapeseed or vegetable oil for roasting
  • 80g walnuts
  • 1 red onion, sliced
  • 4 spring onions, sliced
  • 4 cloves garlic, skin left on

Dressing:

  • 1 tbsp Olive oil
  • 2 tbsp Pomegranate molasses (Or balsamic if you can't find pomegranate molasses)
  • A squeeze of lemon

To garnish:

  • chopped coriander and the seeds of half a pomegranate
organic dinner illustration

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We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

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