Roasted Brussels Sprouts with Butternut Squash & Pomegranate Seeds
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Recipe Intro From alexawhatsfordinner
Crispy brussels sprouts are one of my FAVORITE veggies, and they are perfect for Thanksgiving or for Christmas as a side dish. They also pair well with other sweet fall/winter offerings like butternut squash and pomegranate, hence how this lovely medley came together!
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Recipe Card
ingredients
- 2 cups brussels sprouts, stems trimmed and cut in half
- 4 tablespoons extra virgin olive oil, divided
- 1 tablespoon kosher salt, divided
- 1/2 tablespoon freshly cracked black pepper, divided
- 1 butternut squash, peeled and cut into cubes
- 1/2 teaspoon balsamic glaze
- 1/2 cup pomegranate arils
Method
Step 1
Preheat oven to 425°F. In a large bowl, combine brussels, 1 ½ tablespoons olive oil, ½ tablespoon salt, and ¼ tablespoon black pepper. Mix to combine. On a foil-lined baking sheet, spread out another tablespoon of olive oil and place the brussels sprouts cut side down onto the oil. Place into the oven to bake for 30-40 minutes, until brussels are dark and very crispy.
Step 2
Meanwhile, in a large bowl combine butternut squash cubes, 1 ½ tablespoons olive oil, ½ tablespoon salt, and ¼ tablespoon black pepper. Mix to combine and place cubes onto a separate foil-lined baking sheet. Place into the oven to bake until squash is very tender and browned on the edges, about 30 minutes.
Step 3
In a large serving bowl, combine the cooked butternut squash and cooked brussels. Drizzle on balsamic glaze and sprinkle on pomegranate arils. Enjoy!