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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!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 25 minutes
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
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