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!
¼cuppomegranate 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.
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.