Muy Bueno: Fiestas 
Oven Roasted Butternut Squash & Brussels Sprouts
If you’re on the hunt for an exciting, yummy, and healthy new side dish for your turkey, this gorgeous Oven Roasted Butternut Squash and Brussels Sprouts recipe is just the thing! With a perfect balance of sweet winter squash, nutty veggies, bright red onions, tart pomegranate, and warming chili powder, this delectable side is just begging for a spot on your holiday table.
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Why I Love This Recipe
While the holiday turkey always seems to get all the fanfare, my favorite part of Thanksgiving and Christmas dinner is without a doubt all the sides. From Chipotle Mashed Sweet Potatoes to Cranberry Pomegranate Sauce, Cheesy Cornbread In A Skillet to Slow Cooker Stuffing, there’s always a wide range of flavors to choose from.
And as much as I love all the rich, carb-y, buttery options on the table, part of me always yearns for the bright colors and fresh flavors of vegetables for some much-needed contrast. This Pioneer Woman-inspired recipe for roasted brussel sprouts and butternut squash has become a favorite over the past few years.
With a vibrant fall color palate — think orange butternut squash, red onions, and green brussels sprouts — and the caramelization that only oven-roasted veggies can bring, this healthy side dish is a great complement to your Thanksgiving or Christmas table.
Aside from being completely crave-worthy, these tasty brussels sprouts with butternut squash are also:
- Made With Just 8 Ingredients. Keeping my grocery list as short as possible means I am less likely to forget something!
- Quick and Easy. You only need 30 minutes to get these beauties on the table.
- Bright and Fresh. The flavor of the veggies is delightful, but the real kicker is the addition of sweet-tart pomegranate molasses and garnet-red pomegranate arils.
Ingredients & Substitutions
As promised, you only need 8 simple ingredients to make this roasted butternut squash brussels sprouts side:
- Brussels Sprouts – These itty bitty cabbage look alikes are easy to find this time of year. Make sure you reach for ones that are firm and bright green.
- Butternut Squash – You can generally find whole butternut squash for a steal, but they are a bit of work to peel and cube. If you want to cut back on some prep work, look for a tub of cubed squash in the refrigerated section of the produce department or check the frozen aisle. You’re also welcome to swap in any orange-fleshed winter squash like kabocha, honeynut, or acorn squash, or use peeled sweet potatoes instead.
- Red Onion – The purplish flesh of red onions becomes even more pronounced during roasting. Feel free to swap in less vibrant yellow onions or shallots if needed.
- Olive Oil – Just your regular cooking oil will do the trick!
- Salt and Pepper – For seasoning. If possible, reach for freshly cracked black pepper for the best flavor.
- Chili Powder – For warmth. You can also use sweet or smoked paprika, or swap in cayenne for an added boost of spice.
- Pomegranate Molasses – This delectable ingredient adds sticky, tangy sweetness to everything it touches. It can be found online, at Whole Foods, or at international grocery stores, or you can make your own by reducing pomegranate juice with sugar until syrupy. You’re also welcome to use balsamic vinegar (preferably reduced until thick and drizzle-able) if needed.
- Pomegranate Seeds – Check out my tutorial on how to get the seeds out of a pomegranate; it’s not that hard! You can also opt to buy the seeds in small plastic cups to cut back on prep.
How To Make Oven Roasted Butternut Squash & Brussels Sprouts
This easy recipe for brussels sprouts and butternut squash comes together in just a few simple steps. Here’s how it’s done:
Step 1: Prep. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper for easy cleanup. Wash and chop the produce.
Step 2: Season & Roast. Place the vegetables on a rimmed sheet pan and drizzle them with olive oil. Sprinkle with salt, pepper, and chill powder and toss them together. Roast for 20 to 25 minutes, or until slightly browned.
Step 3: Plate. Remove the veggies from the oven and arrange them onto a serving platter. Drizzle on the pomegranate sauce (or balsamic vinegar and more olive oil), then sprinkle on the pomegranate arils. Serve immediately.
Optional Variations
While I love Ree Drummond’s recipe for roasted butternut squash and brussel sprouts just the way it is written, there is always room for you to make edits and customizations. Here are a few variations to consider:
- Add nuts. Some chopped toasted pecans or walnuts offer lovely crunch and richness.
- Go sweet. Add a drizzle of maple syrup and swap out half the chili powder for cinnamon for a sweeter interpretation.
Frequently Asked Questions
Absolutely! There’s no need to defrost them first, but you might need to add a few minutes of roasting time to get them nice and caramelized.
If you are unable to find this Middle Eastern kitchen staple at your normal grocery store, not to worry. You can either a.) make your own by reducing 100% pure pomegranate juice with a few tablespoons of sugar until it is thick and syrupy, or b.) swap in balsamic vinegar reduction instead.
Ooops! Sounds like one of three things happened here. Either a.) the oven wasn’t hot enough, and you should invest in an oven thermometer, b.) you crowded the pan and the vegetables ended up steaming instead of roasting, or c.) you didn’t let them roast long enough.
Make sure to give your butternut squash and brussels sprouts plenty of space on the sheet pan, dividing the mixture up between two pans if needed. I also suggest placing the cut sides of the brussels sprouts down against the pan, which will help to encourage deep coloration.
More Healthy Holiday Side Dishes
Oven Roasted Butternut Squash and Brussels Sprouts
Ingredients
- 1-1/2 pound brussels sprouts, trimmed and halved
- 1 whole small butternut squash, peeled and cubed
- 1 whole large red onion, peeled and cut into wedges
- Olive oil
- Salt and pepper, to taste
- 1 teaspoon chili powder
- 1/3 cup pomegranate molasses or balsamic vinegar
- Pomegranate seeds
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Instructions
- Preheat the oven to 425 degrees.
- Place the vegetables on a rimmed sheet pan and drizzle them with olive oil. Sprinkle with salt, pepper, and chill powder and toss them together. Roast for 20 to 25 minutes, or until slightly browned. Remove the veggies from the oven and arrange them onto a serving platter.
- Drizzle on the pomegranate sauce, if using or more olive oil and balsamic vinegar, then sprinkle on pomegranate seeds. Serve immediately.
Notes
- Pomegranate Molasses – This delectable ingredient adds sticky, tangy sweetness to everything it touches. It can be found online, at Whole Foods, or at international grocery stores, or you can make your own by reducing pomegranate juice with sugar until syrupy. You’re also welcome to use balsamic vinegar (preferably reduced until thick and drizzle-able) if needed.
- Pomegranate Seeds – Check out my tutorial on how to get the seeds out of a pomegranate; it’s not that hard! You can also opt to buy the seeds in small plastic cups to cut back on prep.
- Frozen is fine. Feel free to use frozen cubes of butternut squash and/or frozen brussels sprouts for this recipe. There’s no need to defrost them first, though you may need to add a few minutes of cook time to get them nice and golden-brown.
Photography: Jenna Sparks
Originally published: November 2017.
2 Comments on “Oven Roasted Butternut Squash & Brussels Sprouts”
Looks so yummy and bright. Have to make it this Thanksgiving.
This looks great. I think it will be perfect to start off my Saturday morning tomorrow.