Can you believe it?! It's winter but the pomegranates disappeared. So I made-do with drawing some by hand and photoshopping them in to the above photo. I cannot emphasise enough how lovely pomegranate seeds visually and tastilly brighten this roasted salad.
Inspired by: u/the12thDreameater (reddit user no longer active)
Serves: 5
Prep time: 20 minutes
Cook time: 50 minutes
Ingredients:
700 g (25 oz) brussel sprouts, sliced in half
1200 g (42 oz) butternut pumpkin / squash, cubed
2 fennel bulbs, wedged
olive oil
salt and pepper
1/2 tsp paprika
1/8-1/4 tsp cinnamon
balsamic vinegar reduction
3/4 cup pomegranate seeds (1 pomegranate should be enough)
20 g (0.7 oz) goat cheese
Optional addition
100-125 g/person (3.5-4.5 oz/person) sea scallops
This recipe is perfect for the first *official day of autumn, Thanksgiving meal, and Christmas dinner.
*whenever you decide autumn has arrived.
This recipe is great because the roasted vegetables are doused in complimentary toppings: crunchy and bright pomegranate seeds, soft and salty cheese, and sweet-but-tangy balsamic vinegar.
There is a micro-story behind the title of this blog. Several years ago, someone on reddit, in an r/askculinary post, commented that some of these ingredients (namely fennel, butternut squash, and brussel sprouts) would make an excellent vegetable side for the winter holidays. I played around with it (I know! *Gasp* Unmeasured ingredients? Trying new things? Unheard of for Kaile!) and the result was this visually appealing and equally delicious roasted vegetable entree. I paired it with seared scallops but turkey or a roast would be perfect, too.
I used this site's 'how-to' to manage wedging or chopping fennel. If you have never tasted fennel before, it smells as if the beautiful cousin of licorice or anise went on a date with a meyer lemon sprinkled in black pepper. It tastes like a vegetable of the sophisticated grown-up. Goodness, this entire recipe will make you feel like you're really adulting. Goat cheese? Pomegranate seeds? Fennel? Whew. I need to go play Mario Kart or grab a midnight slurpee to slap the youth back into me.
I marked this post as vegan, vegetarian, and dairy free, because the vegetables can be served as a side without the scallops or the scallops can be substituted with a vegetarian/vegan protein. Leaving out the goat cheese will not impair the recipe (but do keep it if you like goat cheese). Kudos to anyone who can find an equally delicious alternative!
Ingredients:
700 g (25 oz) brussel sprouts, sliced in half
1200 g (42 oz) butternut pumpkin / squash, cubed
2 fennel bulbs, wedged
olive oil
salt and pepper
1/2 tsp paprika
1/8-1/4 tsp cinnamon
balsamic vinegar reduction
3/4 cup pomegranate seeds (1 pomegranate should be enough)
20 g (0.7 oz) goat cheese
Optional addition
100-125 g/person (3.5-4.5 oz/person) sea scallops
Directions:
1. Preheat the oven to 205 C / 400 F. Line a large baking sheet with parchment paper.
2. Chop the vegetables (see ingredient list for preferred cuts) and mix together on the baking sheet.
3. Coat the vegetables with a hearty drizzle of olive oil, a heavy sprinkling of salt, and a small amount of black pepper (remember, the fennel is peppery). Add paprika and cinnamon and toss to coat evenly.
4. Roast the vegetables for 40-45 minutes, or until crispy on the outside and tender on the inside.
5. Meanwhile, thaw scallops (if frozen) and reduce the balsamic vinegar in a saucepan on low heat. Set aside when it has thickened.
6. Plate the vegetables and drizzle with reduced balsamic vinegar and sprinkle goat cheese and pomegranate seeds.
7. Pat the scallops dry with a paper towel. Heat oil on a skillet on medium-high and cook scallops for 7 minutes (or until cooked through), flipping them half-way. Sprinkle generously with salt.
8. Serve scallops with vegetables, immediately.
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