Fall Roasted Vegetables

You guys, it’s November. To quote one of my new favorite television characters, Eleanor from The Good Place, “What the fork?”

I mean, seriously. How are we already talking about Thanksgiving? Halloween already feels like it was a long time ago. Speaking of…these two. The cuteness is almost too much to take. Oh, and that’s my new personal Instagram, with exactly one photo posted so far. I’m all over this social media thing.

My cuties.

A photo posted by Beth Hornback (@bethhornback) on Oct 31, 2016 at 10:02pm PDT

Anyhoo…whether I want to believe it or not, it is November. And Thanksgiving is coming. And you need easy side dishes to serve at your Thanksgiving or Friendsgiving or Festivus or WhoCaresWhatDayItIsI’mHungry Table. So,  here you go! Fall Roasted Vegetables to the rescue!

This is another easy recipe for your “Nothing Fancy” recipe file. Chop up some butternut squash and and slice some brussels sprouts in half, toss em’ with a smidge of olive oil, then roast them up until they’ve got some nice brown spots and are cooked through. If you decide you are indeed feeling a bit fancy, then by all means toss some pomegranate arils on the top. You can also just call them pomegranate seeds, but you wouldn’t do that, because you’re feeling fancy.

Ok, this is the weirdest digression ever, but I have wanted to make this joke for the longest time, so I’ll just let this photo speak for itself.

That’s a shareable image right there, folks.

Ok, so you have your butternut squash and brussels sprouts on the baking sheet. Take a minute to turn all the brussels sprouts cut side down, so the flat side can get full exposure to the hot pan. Maximum roasted goodness is the goal.

Roast at 425F for 20-25 minutes, and then…

Do I really have to tell you what to do next?

I think pomegranates win the award for Most Beautiful Seeds. I mean, arils. Whoa, I almost forgot I was fancy.

Now that’s fancy.

Because it’s Fall – make Fall Roasted Vegetables! You can hardly walk into a grocery store without tripping over huge displays of butternut squash or bins full of brussels sprouts “trees”, so this should be a no-brainer side dish for your holiday table. Or your regular old dinner table. Or lunch table. I know someone named Hannah who has even eaten this for breakfast. Whatever floats your boat.

If this makes it to your table, whatever the day, tell me all about it! Drop me a line here in the comments or tag @eatwithinyourmeans and hashtag #eatwithinyourmeans on Instagram! It makes my heart smile. <3

Fall Roasted Vegetables

★★★★★ 5 from 1 reviews

• Author: Beth Hornback | Pass the Plants
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish

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Description

Fall for Fall Roasted Vegetables! Butternut squash and brussels sprouts are roasted to perfection and topped with bright and beautiful pomegranate arils. The perfect holiday side dish!

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Scale 1x2x3x

Ingredients

• 1 medium butternut squash (peeled, seeded, and diced (about 1 1/2–2 cups ))
• 1 pound brussels sprouts (cleaned, trimmed, and halved)
• 2 teaspoon olive oil or other light oil
• salt and pepper to taste
• 1 Pomegranate (deseeded, for garnish (optional))

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Instructions

1. Preheat the oven to 425F.
2. On a rimmed baking sheet, toss the butternut squash cubes and brussels sprouts halves with olive oil, salt and pepper.
3. Arrange brussels sprouts cut side down on the baking sheet.
4. Roast for 20-25 minutes or until golden brown and cooked through.
5. Let cool for 5 minutes, then place in a serving dish with pomegranate arils on top for garnish.

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