Roasted Sprouts with Squash, Walnuts and Pomegranate
- By Jo Ingleby Jo Ingleby
This can be served as a side dish, starter or light lunch and is great the next day.
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.