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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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love roasting all the veggies at this time of year too. I know just what you mean about the pre-holiday recipe developing. And my husband thinks it is the BEST part of my job. He could eat Thanksgiving recipes every single night and never complain.
This is beautiful! I love that you paired pom seeds with it!
Such a beautiful fall colored side dish Ashley! I love adding balsamic vinegar to roasted vegetables, and the pomegranate seeds are a great sweet and tart addition!
I absolutely love brussles sprouts and butternut squash. This would be an excellent side dish at Thanksgiving!
Love roasted veggies and I see all of my favorite fall ingredients on that plate! Pinning!
YES to roasting ALL the produce possible in the fall! I love how cozy and delicious it makes the house smell! And I LOVE this roasted squash and brussels dish! Balsamic pairs so well with those and I adore your addition of pomegranate seeds! SUPER jealous you grow them in your backyard! Pinned! Cheers, girlie!
Ashley, this is gorgeous health food.. YUM!!
What a gorgeous dish. Definitely putting this on my Thanksgiving menu. Pinning!
I am obsessed with all things roasted veggies these days! I absolutely LOVE the combo you’ve got going on here! Butternut squash and brussels sprouts belong together and gosh, is this panful ever gorgeous! 🙂
I love all the flavors and colors you have going on in this dish!! It’s perfect for entertaining this time of year. 🙂