Are you searching for the ultimate easy and elegant side dish to be the star of your holiday table? A dish so stunningly beautiful, so packed with the cozy flavors of fall, and so unbelievably simple to make, it will become an instant family tradition? This incredible, from-scratch Roasted Brussels Sprouts and Butternut Squash with Pomegranate is that perfect recipe. We’re talking tender, sweet butternut squash and perfectly caramelized Brussels sprouts, all tossed in a sweet-and-spicy chili glaze and finished with a cascade of jewel-toned pomegranate seeds.
This isn’t just another roasted vegetable recipe; it’s your definitive guide to a show-stopping, one-pan (well, two-pan!) side that tastes like a gourmet masterpiece but requires minimal effort. We’ll show you the simple but crucial professional secrets to achieving that perfect, crispy-and-never-soggy texture every single time. This is the perfect, elegant, and surprisingly easy addition to any weeknight dinner or your Thanksgiving and Christmas holiday table.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Crispy & Caramelized Holiday Side Dish
What makes this roasted vegetable medley so spectacularly delicious is its incredible combination of textures and its perfectly balanced, sweet, tangy, and savory flavors. This recipe is a masterpiece of simple, elegant cooking. The heart and soul of the dish is the roasting technique. A classic fall trio of butternut squash, Brussels sprouts, and red onions are tossed in olive oil and a warm chili powder spice blend, then roasted in a hot oven until their outer leaves are shatteringly crisp and their centers are perfectly tender and sweet. The real magic happens right at the end: the hot vegetables are drizzled with a tangy, syrupy pomegranate molasses and finished with a generous handful of fresh, juicy pomegranate seeds.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Flavors of the Feast: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and savory-sweet flavor.
- The Fall Vegetable Trio:
- Butternut Squash, Brussels Sprouts & Red Onions: This is the “holy trinity” of fall and winter vegetables! Roasting brings out their natural sweetness, creating a deep, caramelized flavor that is completely irresistible.
- The “Sweet & Spicy” Glaze & Garnish:
- Pomegranate Molasses: This is the brilliant secret ingredient that elevates the entire dish! Pomegranate molasses is simply pomegranate juice that has been cooked down into a thick, syrupy consistency. It has an incredible, intensely sweet-tart flavor that is the perfect, tangy counterpoint to the sweet roasted vegetables. You can find it in the international aisle of most grocery stores or at a Middle Eastern market.
- Chili Powder: A touch of a mild chili powder adds a wonderful, smoky warmth that beautifully balances all the sweet and tangy notes.
- Pomegranate Seeds: The final, festive touch! The fresh, jewel-like seeds (called arils) provide a beautiful pop of color and a wonderful, juicy burst of sweet-tart flavor in every bite.
The Roasting Masterclass: The Secret to Perfectly Crispy, Never-Soggy Vegetables
This is the most important part of the recipe, and it’s surprisingly easy if you follow these two simple, non-negotiable rules:
- Use High Heat: Roasting your vegetables in a hot, preheated oven is the number one secret to success. The high heat is the key that allows the natural sugars in the squash and onions to caramelize, which creates a deep, sweet, and nutty flavor and those irresistible, crispy, browned edges on the Brussels sprouts.
- Don’t Crowd the Pan: This is the single most common mistake that leads to sad, soggy, and steamed vegetables. You must spread your prepared vegetables out in a single, even layer on your baking sheets, with a little bit of space between each piece. This allows the hot air to circulate all around them, which is the key that allows them to roast, not steam. For this large-batch recipe, using two baking sheets is essential!
Step-by-Step to the Best Roasted Butternut Squash and Brussels Sprouts
This elegant, festive side dish is a joy to prepare.
Part 1: The Simple Prep
Step 1: First, preheat your oven to a hot 400°F ($200^{\circ}C$).
Step 2: Prepare your vegetables. Peel and chop your butternut squash into small pieces. Trim and halve your Brussels sprouts. Quarter your red onions and break them apart.
Step 3: Divide all your prepared vegetables between two large, rimmed baking sheets.
Step 4: Drizzle the vegetables with your 1/2 cup of olive oil. Season them generously with salt and pepper, and then sprinkle them with the 2 teaspoons of chili powder. Use your hands to toss everything together until the vegetables are evenly coated.
Step 5: Spread the seasoned vegetables in a single, even layer on the baking sheets.
Part 2: The Perfect Roast and Festive Finish
Step 1: Roast for 30 to 35 minutes, stirring the vegetables halfway through, until they are tender and have beautiful, deep golden-brown, and crispy edges.
Step 2 (The Best Part!): Take the hot vegetables out of the oven and transfer them to a large serving dish. Immediately drizzle them with the 1/4 cup of pomegranate molasses and sprinkle on the 1 cup of fresh pomegranate seeds. Toss everything together to coat it evenly.
Serve immediately while they are hot and crispy!
Roasted Brussels Sprouts and Butternut Squash (Easy Holiday Side!)
A simple and vibrant recipe for roasted Brussels sprouts and butternut squash, perfect as a fall or holiday side dish. This one-pan (or two-pan) meal features chunks of butternut squash, Brussels sprouts, and red onions tossed with olive oil and chili powder, then roasted until tender and caramelized. The finished vegetables are transferred to a serving dish and tossed with a sweet and tangy pomegranate molasses and a sprinkle of fresh pomegranate seeds for a pop of color and flavor.
Ingredients
- 1 large butternut squash (about 2 1/2 pounds)
- 2 pounds Brussels sprouts
- 4 red onions, quartered
- 1/2 cup olive oil
- Kosher salt and freshly ground pepper
- 2 teaspoons chili powder
- 1/4 cup pomegranate molasses
- 1 cup pomegranate seeds
Instructions
- Preheat the oven to 400°F.
- Prepare the butternut squash by peeling it, cutting it in half lengthwise, removing the seeds, and chopping it into small pieces.
- Trim the Brussels sprouts and cut them in half if desired. Break the quartered onions apart into wedges.
- Divide the squash, Brussels sprouts, and onions between two baking sheets.
- Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder, and toss to coat everything evenly.
- Roast for 30 to 35 minutes, or until the vegetables are tender and browned.
- Transfer the roasted vegetables to a large serving dish.
- Drizzle with the pomegranate molasses and sprinkle with the pomegranate seeds. Toss to combine and serve immediately.
Notes
- This is a very easy and healthy sheet pan side dish, perfect for a large gathering or a holiday like Thanksgiving or Christmas.
- Using two baking sheets is a key step that ensures the vegetables have enough space to roast and caramelize rather than steam.
- The combination of sweet roasted vegetables with the tart pomegranate molasses creates a delicious, balanced flavor profile.
- This dish is naturally vegan and gluten-free.
What to Serve With Your Roasted Vegetables
This beautiful and savory-sweet dish is a fantastic and incredibly versatile side dish. It is the perfect accompaniment to almost any fall or holiday main course.
- Holiday Roasts: It is an absolute must-have alongside a classic Roasted Turkey, a Glazed Ham, or a beautiful Prime Rib.
- Weeknight Dinners: It is also the perfect, elegant side for a simple roasted chicken or some pan-seared pork chops.
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Storage and Make-Ahead Tips
- Make-Ahead: This is the perfect make-ahead holiday side dish! You can prep all your vegetables (peel and chop the squash, trim the sprouts, and quarter the onions) up to 2 days in advance. Store them in separate, airtight containers in the refrigerator.
- Storage: Store any leftover roasted vegetables, well-covered, in the refrigerator for up to 4 days.
- Reheating: The absolute best way to reheat these vegetables and bring back some of their original crispiness is in an air fryer at 375°F ($190^{\circ}C$) for just 3-5 minutes. You can also place them on a baking sheet in a hot 400°F ($200^{\circ}C$) oven for about 10-15 minutes.
Frequently Asked questions (FAQs)
Q1: What is the absolute, number one secret to roasted vegetables that are sweet and nutty, not bitter?
The secret is caramelization! By roasting them in a hot oven until they have deep, dark brown, and crispy spots, you are caramelizing their natural sugars. This is the key that transforms their flavor from potentially bitter to wonderfully sweet, deep, and nutty.
Q2: What is pomegranate molasses, and is there a good substitute?
Pomegranate molasses is a classic Middle Eastern ingredient made from reduced pomegranate juice.1 It has a unique, intense sweet-tart flavor. If you can’t find it, you can substitute it with a high-quality balsamic glaze.
Q3: Can I make this side dish ahead of time for a holiday dinner?
Yes, absolutely! The best method is to prep all your vegetables a day or two in advance. Then, on the day of your dinner, all you have to do is toss them with the oil and spices and pop them in the oven.
Q4: Can I use a different kind of squash or vegetable?
Yes! This recipe is wonderfully versatile. It would also be fantastic with other hearty, winter vegetables like sweet potatoes, carrots, or parsnips.
Q5: How do I get the seeds out of a pomegranate without making a huge mess?
The best and cleanest method is the “water bowl” trick! Simply cut your pomegranate in half, and then submerge the halves in a large bowl of water. You can then use your fingers to break apart the sections and easily pop out the seeds (arils). The seeds will sink to the bottom, and all the bitter, white pith will float to the top!