4 medium onions, peeled, trimmed and sliced lengthwise
3/4 cup fresh Extra Virgin Olive Oil
1/4 cup Traditional balsamic vinegar
2 cups trimmed Brussels sprouts, sliced in half lengthwise
1 large butternut squash, peeled, cut in 1-inch pieces
1/4 cup fresh or frozen pomegranate seeds (optional) for garnish
1/4 cup walnut pieces (optional) for garnish
1/4 cup Toasted Walnut oil (1 tbsp extra to garnish)
1/4 cup Pomegranate Dark balsamic (1tbsp extra for garnish)
2 tsp fine Kosher salt
Optional for Vegetarian Main Course:
1 cup cooked quinoa prepared to package directions
BRUSSELS SPROUTS & SQUASH
Heat oven to 450 degrees. Place vegetables in large bowl. Add Pomegranate balsamic and extra virgin olive oil. Toss to coat evenly. Place on rimmed sheet pan, spreading out evenly with sprouts cut side down. Sprinkle with 1 tsp salt. Gently toss again with your hands. Place in oven for 20 to 30 minutes checking one or two times to ensure even caramelization.
Place saute pan on high heat, adding olive oil. When shimmering add onions, spread evenly and stir to coat. Reduce heat to medium. Cook for 15 minutes, stirring occasionally. Add 1/4 tsp salt. Let cook for another 30 minutes, and up to an hour, stirring occasionally. Let them brown, but not burn. If they are sticking to much add a tiny bit of water. Set aside until vegetables are done. Combine onions with vegetables on a large platter. Toss gently. Add drizzle of Walnut oil plus Pomegranate for final garnish. Add walnuts and pomegranate seeds if you are using. Salt to taste.