Creamy, sweet butternut squash. Crispy Brussels sprouts. Balsamic caramelized onions. The perfect veggie foundation to celebrate our Roasted Walnut Oil  and Pomegranate dark balsamic. And if you add quinoa you can serve this dish as an entree with crusty bread. Harvest is the introduction to the holiday season and with Thanksgiving coming up in less than a month it's a great time to test this fabulously colourful showpiece. 

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


Heat oven to 450 degrees. Place vegetables in a large bowl. Add Pomegranate dark balsamic and mild, medium or robust EVOO. Toss to coat evenly. Place on a parchment-lined 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 too much add a tiny bit of water.

Set aside until vegetables are done. Combine onions with vegetables on a large platter. Toss gently. Add a drizzle of Walnut oil plus Pomegranate for final garnish. Add walnuts and pomegranate seeds if you are using them. Salt to taste.