Roasted brussels sprouts and butternut squash are mixed with shredded kale, cabbage, and more sprouts, then topped with feta and pomegranate seeds.
Look who got a new camera!!
I’ve been shooting with a Nikon Coolpix S6 since I bought it as a Christmas gift to myself nine years ago. Its 6 megapixels and 3-inch LCD screen were top of the line when they came out and they sure have treated me well, throughout the second half of my college years, a month in Europe, and learning food photography.
However, there’s only so much you can do with a point and shoot camera. Especially one that’s nearly a decade old.
Enter the Canon EOS Rebel SL1 with its 18 megapixels! I can now get detailed, sharp images without having to hold my breath (literally, to keep the camera as steady as possible).
I also ordered a tripod and remote shutter release. I spent some time playing around with it on Sunday before shooting my first recipe on Monday.
How pretty are those Oreos???
I haven’t been cooking a lot lately #BecauseChristmas, and I didn’t have any fancy recipes in mind to grab ingredients for, so I decided to keep it simple with this nutrient-packed vegetarian side dish.
Brussels sprouts, butternut squash, and pomegranate seeds are some of the best winter produce, and they’re healthy, so what better way to say goodbye to one year and hello to the next?
Crumbled feta blankets the vegetables and forms a base for red pomegranate morsels to nestle on, like the first buds of spring breaking through early morning frost. The salty, mild cheese provides a contrast for the slight bitterness of the green vegetables and the sweetness of the barely caramelized squash.
The main stars of the recipe are tossed with Trader Joe’s Cruciferous Crunch, which is a mixture of shredded brussels sprouts, kale, broccoli, and cabbages. You could easily substitute just one of these veggies, shredded, or even broccoli slaw.
Nuts such as sliced almonds, chopped walnuts, or chopped hazelnuts would do well in here or even a dollop of hummus on top.
Ingredients
- 8 oz brussels sprouts
- 8 oz peeled butternut squash cut into 1/2 inch cubes
- 2 cloves garlic, roughly chopped
- 2 cups Trader Joe's Cruciferous Crunch
- 2 tablespoons crumbled feta cheese
- 2 tablespoons pomegranate seeds
- garlic salt
- pepper
- salt
Preheat the oven to 425 degrees.
If your brussels sprouts are much larger than the butternut squash cubes, cut them in half.
Put the sprouts and squash on a baking sheet. Spray with olive oil. Sprinkle with garlic salt and pepper and toss to coat.
Roast for 20 minutes until tender and beginning to brown.
Spray a pan with olive oil and heat over medium high. Add the garlic and heat until fragrant, about 30 seconds.
Add the cruciferous crunch mix and a drop of water. Season with salt and pepper. Saute until softened, 2-3 minutes.
Add the brussels sprouts and squash to the pan, tossing to combine.
Put the mixture in a serving dish and top with the feta and the pomegranate seeds.
https://www.nowyourecook.in/2016/01/03/roasted-brussels-sprouts-and-squash-with-pomegranate/