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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.

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. 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.

Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate Seeds is an easy flavorful side dish!

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.

Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate Seeds is an easy flavorful side dish!

Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate Seeds is an easy flavorful side dish!

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Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate Seeds is an easy flavorful side dish!
5 from 1 vote

Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate

Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate Seeds is an easy flavorful side dish!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 5 servings
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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

Calories: 155.3kcal, Carbohydrates: 25g, Protein: 3.9g, Fat: 6.4g, Saturated Fat: 0.9g, Polyunsaturated Fat: 1.1g, Monounsaturated Fat: 4g, Cholesterol: 0mg, Sodium: 27.3mg, Potassium: 680.6mg, Fiber: 7g, Sugar: 7.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate Seeds is an easy flavorful side dish!

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5 from 1 vote

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32 Comments

  1. This recipe was soooo delish and healthy!
    Love the crunch of the pomegranates!
    I added crumpled feta cheese to mine.
    Thank you for sharing!

    1. 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.

  2. 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!

    1. 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!

  3. Oh my gosh, this looks so good! Always looking for brussel sprout recipes to convert the brussel sprout haters during the holidays and I think this might do it! Thanks for linking up at our DIY Sunday Showcase Party this week and for the great recipe – which I’ve pinned.

  4. Roasted vegetables are a staple at our house, but I’ve never tried adding pomegranates…I will definitely give it a try! Looks delicious!