Roasted Brussels Sprouts & Butternut Squash Medley with Pecans and Pomegranate

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Roasted Brussels Sprouts & Butternut Squash Medley with Pecans and Pomegranate

November 16, 2016
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Roasted Brussels Sprouts & Butternut Squash Medley with Pecans and Pomegranate

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.

Roasted Brussels Sprout & Butternut Squash Medley

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.

Roasted Brussels Sprout & Butternut Squash Medley
Brussels Sprouts

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.  

Ingredients chopped on a baking sheet: Brussels sprouts, red onion, and butternut squash

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!

Drizzle olive oil over the vegetables

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

Dust vegetables with salt and pepper

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

Add pomegranates to the roasted vegetables

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.

Child eating pomegranates out of Pom Poms container

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!

Roasted Brussels Sprout & Butternut Squash Medley

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

Roasted Brussels Sprout & Butternut Squash Medley

Roasted Brussels Sprouts and Butternut Squash with Pecans and Pomegranate

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!
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 186 kcal

Ingredients
  

  • 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
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

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