This Roasted Brussels Sprouts and Butternut Squash with Pecans and Pomegranates is loaded with fabulous fall flavor – and California grown goodness! It’s simple to make and simply delicious.

If you’re looking for a simple dish to add to your Thanksgiving lineup this year, then look no further!

This fantastically easy recipe boasts a beautiful, earthy flavor that is the perfect compliment to any bird or red meat on the table. And, it showcases the best of what our Golden State has to offer this month.

Brussels sprouts are a funny looking veggie, have you seen how they grow? Large stalks are dotted with miniature “heads” until they are full grown and consuming the entire stalk. Some stores and farmer’s markets have started to sell them that way, too! It’s a great conversation starter with your family and friends while preparing this dish.  

Let’s make Roasted Brussels Sprouts & Butternut Squash step-by-step:

We halve each brussels sprout and also cube up a whole butternut squash, along with a red onion (which is actually purple) to create a feast for the eyes.

Talk about a colorful recipe!

The entire tray is drizzled in California olive oil and dusted with salt and pepper.

Tossed gently and baked at 425 degrees for about 23 minutes.

Once out of the oven, toss with roasted pecans and a bit of pomegranate arils. Oh, the fresh crunch and zing of the pomegranate is something you won’t want to miss.

As you can see, my son couldn’t wait to take over my fresh cup of pomegranate arils. What a convenient and nutritious snack for kids (or you) for only 100 calories!

I can’t stand how beautiful this dish is. It’s total perfection for your Thanksgiving table this year!

Roasted Brussels Sprouts and Butternut Squash with Pecans and Pomegranate

Susan the CA Grown Mom

This Roasted Brussels Sprouts and Butternut Squash with Pecans and Pomegranates is loaded with fabulous fall flavor – and California grown goodness!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 8 servings

Calories 186 kcal

Ingredients

  

1x2x3x

• 2 lbs. brussels sprouts halved
• 1 medium butternut squash peeled and cubed
• 1 red onion peeled and halved and sliced into chunks
• Olive oil
• Salt and Pepper
• 1 cup pecans toasted
• 1/4 cup pomegranate arils

Instructions

 

• Preheat oven to 425 F
• Place all the cut veggies onto a roasting pan and drizzle with olive oil to cast
• Dust with salt and pepper and toss to coat evenly
• Roast for 20-25 minutes, until tender
• Place in a serving dish and toss in the pecans and pomegranate arils

Notes

Save leftovers for our day after Thanksgiving Turkey Salad!

Nutrition

Calories: 186kcalCarbohydrates: 25gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 33mgPotassium: 854mgFiber: 8gSugar: 6gVitamin A: 10828IUVitamin C: 118mgCalcium: 105mgIron: 3mg

Keyword brussels sprouts, holiday salad, salad

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While you’re at it, try this too: Lamb Loin Chops recipe with Roasted Brussels Sprouts

These Lamb Loin Chops are served with delicious Roasted Brussels Sprouts and a tasty Mustard Mint Sauce. It’s hard to believe you haven’t tried this recipe already, right?

Roasted Brussels Sprouts with Red Peppers and Shallots

These Roasted Brussels Sprouts with Red Peppers and Shallots are as delicious as they are colorful, and incredibly simple to make.