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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!
If you are looking for a dish that will wow your guests...all of them...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 for cutting the Brussels sprouts and butternut squash
- Cutting the Brussels sprouts: The 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.
- Cutting the butternut squash: 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.
Here are some suggestions to make your holiday dinner complete along with this roasted butternut squash and Brussels sprouts side dish:
- 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.
If you like this dish, you might also enjoy:
- Balsamic Roasted Brussels Sprouts
- Vegan Casserole with Chickpeas and Butternut Squash
- Creamy Vegan Butternut Squash Soup
- Oven-Roasted Maple Pecans
Roasted Butternut Squash and Brussels Sprouts with Pomegranate
- 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 tbsp olive oil
- 1 ½ tbsp pure maple syrup
- 1 tsp freshly squeezed lemon juice
- ¼ tsp dried tarragon
- Sea salt to taste
- Freshly ground black pepper to taste
- ¼ cup pomegranate arils, packed (substitute dried cranberries, if desired)
- 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 for this recipe)
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