2 Red Anjou pears, halved, cored and cut into 6 wedges
8 ounces Brussels sprouts, trimmed and halved (keep any loose leaves)
3 large shallots, peeled, trimmed and quartered lengthwise
1/4 cup fresh pomegranate seeds
Directions
Preheat the oven to 425F. Halve the squash lengthwise and scoop out the seeds. Cut into 1/2-inch thick, moon-shaped slices.
Whisk together the olive oil, pomegranate molasses, salt and pepper in a large bowl. Add the squash, pears, Brussels sprouts and shallots and toss to coat evenly.
Spread the mixture on a large rimmed baking sheet in a single layer with the cut sides down. Roast tender and browned on one side, 20 to 25 minutes.
Loosen the pears and vegetables from the baking pan with a firm spatula and toss together.
Transfer to a serving platter and sprinkle with the pomegranate seeds. Serve hot or at room temperature.
