Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate

Yield: 5 servings
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
 
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!
5 from 1 vote

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

  1. 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 Information

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

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Side Dish
Cuisine: American
Keyword: roasted butternut squash with brussels sprouts
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