Roasted Butternut Squash and Brussels Sprouts with Pomegranate

This recipe for Roasted Butternut Squash and Brussels Sprouts with Pomegranate is a beautiful, festive addition to your holiday feast! In this naturally vegan side dish, butternut squash and Brussels sprouts are infused with the flavors of maple, lemon and tarragon and then topped with sweet pomegranate arils for a burst of color and crunch!

If you are looking for a dish that will wow your guests...omnivores included, then look no further because THIS IS THE ONE!

Butternut squash and Brussels sprouts are coated in olive oil, maple syrup and lemon juice and then seasoned with tarragon, sea salt and freshly ground black pepper before being roasted to perfection and sprinkled with juicy pomegranate arils.

Wow! Talk about a flavor explosion in your mouth! 😉

But not only is this dish loaded with flavor, it’s also absolutely gorgeous thanks to the combination of colors, which makes it the perfect choice for your holiday table.

How to make roasted butternut squash and Brussels sprouts with pomegranate 

Preheat your oven to 400° F. Line a baking sheet with parchment paper and set aside.

Add butternut squash and Brussels sprouts to a mixing bowl.

Add olive oil, maple syrup, lemon juice, tarragon, salt and pepper. Stir to combine until ingredients are well-incorporated.

Transfer to the parchment-lined baking sheet and spread everything out evenly in one layer.

Place in the preheated oven and cook for 40 minutes or until squash and sprouts are tender, stirring once halfway through.

Remove from the oven and immediately sprinkle pomegranate arils over top of the butternut squash and Brussels sprouts.

Transfer to a serving dish.

Tips

• Brussels sprouts: Thoroughly wash the Brussels sprouts to remove any dirt. Cut off the stems of the Brussels sprouts and discard them as well as any loose yellow or brown (or otherwise discolored or dirty) leaves. Then cut them in half vertically. The pieces should be relatively the same size, so if you have some small and some large, you may need to cut the larger ones into quarters. 
• Butternut squash: You can purchase pre-cut butternut squash for convenience or peel and cut up a whole one. Detailed information on how to cut a butternut squash can be found in this post for butternut squash risotto. For this recipe, I used a large squash and after weighing out 16 ounces of cubes, had a decent amount left. You can store the additional cut squash in an airtight container or reusable, resealable food storage bag in the refrigerator for 4-5 days to use in another dish.
• Pomegranate arils: If preferred, you cans substitute dried cranberries instead.

Ideas for serving

Here are some suggestions to make your holiday dinner complete:

• Maple Dijon Baked Tempeh
• Holiday Chickpea Veggie Loaf
• Vegan Cream Cheese Mashed Potatoes
• Stovetop Vegan Mac and Cheese
• Cheesy Vegan Biscuits

Storing and reheating leftovers

Store leftovers in an airtight container in the refrigerator for 3-4 days.

Leftovers are best reheated in a 400° F oven on a parchment-lined baking sheet until warmed throughout, but can be microwaved if needed.

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Roasted Butternut Squash and Brussels Sprouts with Pomegranate

This recipe for Roasted Butternut Squash and Brussels Sprouts with Pomegranate is a beautiful, festive addition to your holiday feast! In this vegan side dish, butternut squash and Brussels sprouts are infused with the flavors of maple, lemon and tarragon and then topped with sweet pomegranate arils for a burst of color and crunch!

Course Side Dish

Cuisine American, Gluten-Free, Vegan

Keyword Brussels sprouts, butternut squash, christmas, dairy-free, gluten free, holiday recipes, pomegranate, thanksgiving, vegan

Prep Time 15 minutes

Cook Time 40 minutes

Servings 6

Calories 127kcal

Author Sherri Hall

Ingredients

• 16 oz cubed butternut squash (see notes below for more information)
• 16 oz Brussels sprouts, washed, stems removed, loose/discolored leaves removed and halved or quartered depending on size (see notes below for more information)
• 2 tablespoon olive oil
• 1 ½ tablespoon pure maple syrup
• 1 teaspoon freshly squeezed lemon juice
• ¼ teaspoon dried tarragon
• Sea salt to taste
• Freshly ground black pepper to taste
• ¼ cup pomegranate arils, packed (substitute dried cranberries, if desired)

Instructions

• Preheat your oven to 400° F. Line a baking sheet with parchment paper and set aside.
• Add butternut squash and Brussels sprouts to a mixing bowl with olive oil, maple syrup, lemon juice, tarragon, salt and pepper. Stir to combine until ingredients are well-incorporated.
• Transfer to the parchment-lined baking sheet and spread everything out evenly in one layer.
• Place in the preheated oven and cook for 40 minutes or until squash and sprouts are tender, stirring once halfway through.
• Remove from the oven and immediately sprinkle pomegranate arils over top of the butternut squash and Brussels sprouts. Transfer to a serving dish.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Leftovers are best reheated in the oven, but can be microwaved if needed.

Brussels sprout pieces should be relatively the same size. I typically halve them lengthwise, but if you have some small and some large, you may need to cut the larger ones into quarters.

You can purchase pre-cut butternut squash for convenience or peel and cut up a whole one. I used a large squash and after weighing out 16 ounces, had a decent amount left. You can store the additional cut squash in an airtight container or reusable, resealable food storage bag in the refrigerator for 4-5 days to use in another dish.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

Calories: 127kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Fiber: 5g

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