Savory Side: Butternut Squash, Brussels Sprouts and Pomegranate

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As the New Year comes into focus, a new recipe is ready to make its mark on your dinner menu. Try this healthy and also colorful recipe for Brussels sprouts, butternut squash and pomegranate seeds. 

Want a new healthy, simple side dish idea? With delicious caramelized flavors and a pop of color, even the pickiest of eaters will want to try this delicious gluten-free and fiber-rich side dish. Eight ingredients never tasted so good! 

And for helpful tips on how to cut a butternut squash without the stress, watch the video above for an expert DIY hack. 

Roasted Butternut Squash & Brussels Sprouts with Pomegranates
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Servings8people
Prep Time15minutes
Cook Time25-30minutes
Cook Time
25-30minutes
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Ingredients
  • 1-1/2 pound brussels sprouts rinsed, halved, stems and ragged outer leaves removed
  • 1 whole small butternut squash peeled and cubed
  • 1 whole large red onion peeled and cut into wedges
  • 3 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon honey
  • 1/2 cup pomegranate seeds or more for taste
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place the chopped vegetables on a rimmed nonstick sheet pan and drizzle them with olive oil, then toss them together with the garlic powder. Roast for 25 to 30 minutes, or until slightly browned. Remove the veggies from the oven and arrange them onto a serving platter.
  3. Mix the balsalmic vinegar and honey together, then drizzle onto vegetables.
  4. Sprinkle on pomegranate seeds. Serve immediately.
Recipe Notes

Adapted from The Pioneer Woman

Search Recipes by Course or Cuisine!
Ingredients
  • 1-1/2 pound brussels sprouts rinsed, halved, stems and ragged outer leaves removed
  • 1 whole small butternut squash peeled and cubed
  • 1 whole large red onion peeled and cut into wedges
  • 3 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon honey
  • 1/2 cup pomegranate seeds or more for taste
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place the chopped vegetables on a rimmed nonstick sheet pan and drizzle them with olive oil, then toss them together with the garlic powder. Roast for 25 to 30 minutes, or until slightly browned. Remove the veggies from the oven and arrange them onto a serving platter.
  3. Mix the balsalmic vinegar and honey together, then drizzle onto vegetables.
  4. Sprinkle on pomegranate seeds. Serve immediately.
Recipe Notes

Adapted from The Pioneer Woman

 

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