• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Watch Learn Eat
  • Recipes
  • About
  • Resources
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Sides

    Roasted Butternut Squash and Brussels Sprouts with Pomegranate

    Published: Nov 24, 2019 by Sherri Hall · This post may contain affiliate links.

    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!

    Jump to Recipe
    overhead of roasted butternut squash and Brussels sprouts with pomegranate in a white serving dish

    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.

    Spoonful of butternut squash and Brussels sprouts with pomegranate hovering over the rest in white serving dish

    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.

    Butternut squash and Brussels sprouts in a mixing bowl

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

    Olive oil, maple syrup, lemon juice and seasonings stirred into butternut squash and Brussels sprouts in mixing bowl

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

    Butternut squash and Brussels sprouts spread out on baking sheet

    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.

    Pomegranate arils added to roasted butternut squash and Brussels sprouts on baking sheet

    Transfer to a serving dish.

    close up of butternut squash and Brussels sprouts with pomegranate arils in white 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.

    overhead of butternut squash and Brussels sprouts in white baking dish with a spoon in it
    Print Recipe Save RecipeSaved!
    No ratings yet

    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

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

    You Might Also Enjoy...

    • Microwave cooked pasta served on a white plate and topped with grated parmesan cheese and chopped parsley.
      How to Cook Pasta in The Microwave
    • Frozen brussels sprouts cooked in a cast-iron skillet, and topped with flaky sea salt and fresh thyme.
      How to Cook Frozen Brussels Sprouts on the Stovetop
    • collage of 4 of the sides for sandwiches from the collection.
      What to Serve With Sandwiches: 35+ Best Side Dishes
    • collage of 4 of the sides to serve with burritos from the collection.
      What to Serve With Burritos: 30+ Best Side Dishes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    close-up of blog author standing in kitchen holding a whisk.

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

    Popular

    • collage of 4 of the recipes from the broccoli cheese soup side dish collection.
      What to Serve with Broccoli Cheese Soup: 25 Best Side Dishes
    • ripe avocados on store shelf.
      How to Buy and Store Avocados So They Last Longer
    • Front view of tofu on a plate.
      How Long Does Tofu Last?
    • close-up overhead of mashed potatoes in white bowl with spoon behind it
      Creamy Dairy-Free Mashed Potatoes

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Affiliate Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, we earn from qualifying purchases.

    This website generates income via ads.

    Copyright © 2023 Watch Learn Eat | Hall Media LLC