Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate Seeds is an easy flavorful side dish made with roasted butternut squash cubes, Brussels sprouts, onion and more.
Let’s start roasting! Fall means two things, roasted vegetables and fresh fall produce as far as the eye can see, right? Roasting is the easiest way to cook all of the fresh fall vegetables. They are a great addition to a clean eating diet. Turn on the oven, toss them with a little dash of seasonings and roast. Balsamic roasted butternut squash, brussels sprouts and pomegranate combines a few of my favorite flavors in one simple dish. I couldn’t resist topping the roasted vegetables off with the fresh tart flavor of crunchy pomegranate seeds from the pomegranates grown in my backyard.
One of my favorite things about developing recipes is that my house smells like Thanksgiving and Christmas long before the holiday season arrives. Because I start cooking seasonal recipes months in advance, the holidays usually sneak up on me. This year, I am trying to plan ahead and at least prepare my Thanksgiving Day menu a few weeks in advance. One thing is for sure; these roasted vegetables are definitely on my holiday menu. They require minimal prep time or additional seasonings so they are quick and easy. Any leftovers are a great addition to a fall salad. I like to add roasted vegetables to greens and serve it with my favorite Maple Balsamic Dressing.
Other roasted vegetable recipes
- Roasted Butternut Squash with Cranberries, Greens and Apples
- One Pan Chicken Sausage with Roasted Vegetables and Apples
- Roasted Broccoli and Cauliflower with Lemon and Garlic
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Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate
Ingredients
- 1/2 medium butternut squash,, peeled, seeded and cubed
- 3 cups brussels sprouts,, trimmed and halved
- 1 red onion,, quartered
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- freshly ground pepper
- 1/2 cup pomegranate seeds
Instructions
- Preheat oven to 400 degrees F. Arrange butternut squash, Brussels sprouts, and onion on a baking sheet. Drizzle with olive oil and balsamic vinegar and toss. Season with pepper. Roast in oven for 30 to 35 minutes, or until browned. Remove from oven and add to a serving dish. Sprinkle with pomegranate seeds and serve immediately.
Nutrition
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This recipe was soooo delish and healthy!
Love the crunch of the pomegranates!
I added crumpled feta cheese to mine.
Thank you for sharing!
I want to prepare dish then travel to gathering any hints
I would prepare it right before you leave your house. Transfer it to a serving dish and then tent foil over it and travel. It should travel relatively well. You might need to reheat slightly, if desired.
My husband and 3 kiddos loved this dish! We have never eaten pomegranates before, so we were leery of putting these little guys in. The dish was absolutely wonderful without them. Although the flavor/size of the pomegranates did go wonderfully, we are not sure how we feel about the crunchy seed in them. Thank you for posting!
Hi, Kel! I’m so glad to hear that your entire family loves this dish. You can definitely omit the pomegranate seeds. I have a pomegranate tree in my backyard so I’m always trying to find ways to add them to meals. 🙂 Thanks so much for stopping by and leaving a comment!
Has anyone actually made this? If so, will you please comment here with a review? Thanks.
What a beautiful side for fall (or Thanksgiving!) Thanks for sharing this to Throwback Thursday!