• Wash hands with soap and water for 20 seconds.
• Preheat the oven to 400°F.
• Gently rub Brussels sprouts under cold running water. Trim the Brussels sprouts, then cut them in half if desired.

  Scrub the squash with a clean vegetable brush under cold running water. Use a knife to cut the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Dice into cubes. Divide the squash between 2 baking sheets.
• Arrange the sprouts on the baking sheets with the squash. Remove skin from red onions, and cut into quarters. Break the layers of the quarters apart and add them to the baking sheets.
• Scrub the onion with a clean vegetable brush under cold running water. Remove the skin from red onions, and cut into quarters. Break the layers of the quarters apart and add them to the baking sheets.
• Drizzle the vegetables with olive oil. Season with chili powder and pepper. Toss the vegetables to distribute spices.
• Roast the vegetables for 30 - 35 minutes, or until browned.
• Take the vegetables out of the oven and pour into a serving dish. Sprinkle on the pomegranate seeds. Toss and serve immediately.

Tip: Sprinkle on some seasoning blend for a bolder flavor!