By Emily
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Jump to Recipe·Print Recipe·★★★★★5 from 4 reviews
this recipe
This is a popular recipe that was previously published on Robust Recipes. It has been updated for a better experience.
Halloween is two days away!!!
So let’s talk about Thanksgiving sides ha!
Actually this roasted butternut squash and Brussels sprouts are great anytime during the fall or winter. As in, anytime you can find butternut squash, Brussels sprouts, and pomegranates in season. Which is pretty much right now until the end of December. Pomegranates have a short season, at least here in the Midwest.
Grab them while you can because I tend to put them on everything this time of year. Little gems of color and flavor and crunch!
But really, this roasted butternut squash and Brussels sprouts with pomegranate does make a delicious, show stopping Thanksgiving side dish. Just look at those gorgeous colors!!!
I mean it could pretty much be the centerpiece of your table! Yes?
The Brussels sprouts are roasted to a crispy perfection while the butternut squash is roasted until it becomes tender. Last minute we add an orange honey glaze to the butternut squash for a hint of extra sweetness that just ups the flavor game of the butternut squash. Effortless, but really helps to make the entire dish.
Okay, so you’ve got tender butternut squash roasted with a honey orange glaze and the savoriness of the crunchy Brussels sprouts – all of that glouriousness is topped with pomegranate seeds, crunchy, juicy, and tart. Flavor and texture bomb in your mouth!!!
If you are making this roasted butternut squash and Brussels sprouts for Thanksgiving…the biggest food holiday of the year!! I left a few tips on which ingredients you can prep in advance to make the day of that much easier.
Also, I feel it’s my responsibility to tell you that if this dish gets cold on you before you can serve it, it’s still super delish. Yes, you lose out on the crispiness of the Brussels sprouts but the crunchy pomegranate seeds help to make up for that. Because let’s be honest, it can be a challenge to time everything perfectly so that all the dishes are served hot. So, I give you permission to let this one get cold, everyone will still love it!
Roasted butternut squash and Brussels sprouts is one of my most popular recipes on the blog this time of year. I am always surprised to see some of my older recipes with not-so-great pictures and poor recipe instructions do so well. Still, this post needed an update. Better photos, better instructions, and better cooking experience. You’re welcome.
Whether you make this recipe as a Thanksgiving side, or make it just because you want make the most of fall produce I hope you enjoy it as much as we do.
Thanksgiving is on it’s way, friends!!! Are you getting excited?!?!
Oh, and BTW…Happy Halloween. I’m jumping ahead a little bit on Holidays ha!
★★★★★5 from 4 reviews
- Author: Emily Koch
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 to 6 1x
- Category: Sides, Salad
- Cuisine: Vegan, Vegetarian, Dairy Free, Gluten Free
Description
Roasted butternut squash and Brussels sprouts is the perfect side for Thanksgiving or any fall time meal. Orange, honey glazed butternut squash with crispy Brussels sprouts and crunchy pomegranate!
Ingredients
UnitsScale
- 3 cups cubed butternut squash (about 1/2 large squash), peeled and chopped into cubes
- 1 pound Brussels sprouts, ends trimmed off and cut in half
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Orange glaze
- 2 tablespoons honey (or sub maple syrup for vegans)
- 2 tablespoons fresh squeezed orange juice (about 1/2 of an orange)
- Pinch of salt
- Topping
- 1 pomegranate, seeded
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Grease a large rimmed baking sheet and set aside. Prepare all your veggies as instructed above (see notes for tips on prepping these ingredients a few days in advance). Spread the Brussels sprouts and cubed butternut squash on the baking sheet. Toss with the olive oil and salt until well coated. Spread the veggies out, separating the butternut squash form the Brussels sprouts and placing the Brussels sprouts cut side down.
- Roast: Roast for 15 to 20 minutes and toss each veggie making sure they stay separated and the spouts stay cut side down. Return to the oven and roast for another 10 minutes.
- Make the orange glaze; While the veggies are roasting make the glaze by whisking the orange juice and honey (or maple syrup in a small mixing bowl), set aside.
- Finish roasting : Once the sprouts are crispy and the butternut squash is mostly tender remove the sprouts from the pan into a dish to set aside. Toss the butternut squash in the orange glaze and return it to the oven to roast for another 5 minutes.
- Finish: To serve toss the still warm Brussels sprouts with the butternut squash and sprinkle with the pomegranate. Serve immediately. Best served warm, but also still good cold or room temperature.
Notes
Prep ahead tips:
-peel and cut butternut squash up to 3 days in advance
-peel and seed the pomegranate up to 3 days in advance
-cut Brussels sprouts up to 1 day in advance
-make the orange honey glaze up to 1 day in advance
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