Shredded brussels sprouts with chestnuts and pomegranate

Around here, we love our Brussels sprouts. I made this dish as a side for Thanksgiving dinner this year. Some people (like my mom and grandma) were a bit skeptical about the idea of shredding brussels sprouts, but I proved them wrong. 

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While shredding may take some time on the front end, it allows them to cook up in a snap. This was the only part of the main meal at Thanksgiving that was completely gone after dinner. My husband requested to have it again soon -- so we did. I think this dish would be great for the holidays because of its green and red colors, plus chestnuts always feel festive to me. You can find them already roasted and shelled this time of year, usually in the produce section.

Seeing that my husband just brought home two large stalks full of brussels sprouts from his dad's garden this weekend, I am sure this dish will be making its way onto our table a couple more times this season. This recipe will make a side dish for about four people. 

Roasted butternut squash with baby spinach and pomegranate

When pomegranates appear in the grocery store, I am always trying to come up with ways to incorporate them into my cooking. 

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Pomegranate seeds are crunchy and tart and they make a great topping for salads, vegetables, oatmeal, etc. Pomegranates can be messy and a little time consuming to get out all the seeds - and, you don't want to lose the juice and just let it run out all over your cutting board. You want to save it to use in the recipe. Here are some pomegranate tips if you've never tackled one before or if they still give you some trouble. I like to seed it over a bowl and then use a colander to separate the seeds from the juice.

I made this side dish utilizing the bottom half of a giant butternut squash I had saved. This squash came from my father-in-law's garden and it was so big. I fed eight people with the top half at Thanksgiving and still had more than enough! 

I really like to pair sweet winter squash or sweet potatoes with a bitter green. I generally use dried cranberries and or some toasted nuts to add tang and crunch, but this time I went with the pomegranate seeds. 

The result is an easy, healthful, and colorful side dish that is full of complimentary flavors. The colors would make this a lovely dish to serve as a side to a holiday meal, too. The recipe is very forgiving and can be adjusted to feed more people by just eyeballing the amounts of vegetables so that they look to be in a good ratio to one another. 

The recipe below made enough to feed about three people as a hearty side.