Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate Seeds is an easy flavorful side dish!
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. 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.
Tell me, what is your favorite fall vegetable to roast? How do you like to roast your vegetables? Leave a comment below so that I can try new combinations of flavors all season long.
Source: adapted from Food Network Magazine, November 2015