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Fall Roasted Vegetables

November 2, 2016 | 5 Comments

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Fall Roasted Vegetables | Roasted butternut squash, brussels sprouts, sprinkled with pomegranate arils | Easy Vegan Side Dish | https://passtheplants.com

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!

Fall Roasted Vegetables | Roasted butternut squash, brussels sprouts, sprinkled with pomegranate arils | Easy Vegan Side Dish | https://passtheplants.com

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.

Fall Roasted Vegetables | Roasted butternut squash, brussels sprouts, sprinkled with pomegranate arils | Easy Vegan Side Dish | https://passtheplants.com

That’s a shareable image right there, folks.

Fall Roasted Vegetables | Roasted butternut squash, brussels sprouts, sprinkled with pomegranate arils | Easy Vegan Side Dish | https://passtheplants.com
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…

Fall Roasted Vegetables | Roasted butternut squash, brussels sprouts, sprinkled with pomegranate arils | Easy Vegan Side Dish | https://passtheplants.com

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

Fall Roasted Vegetables | Roasted butternut squash, brussels sprouts, sprinkled with pomegranate arils | Easy Vegan Side Dish | https://passtheplants.com

how-to-seed-a-pomegranate-no-mess-6
I think pomegranates win the award for Most Beautiful Seeds. I mean, arils. Whoa, I almost forgot I was fancy.

Fall Roasted Vegetables | Roasted butternut squash, brussels sprouts, sprinkled with pomegranate arils | Easy Vegan Side Dish | https://passtheplants.com

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

Beth Hornback
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!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American Vegan
Servings 4 servings
Calories 118 kcal

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))

Instructions
 

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

Nutrition

Serving: 1spoonfulCalories: 118kcalCarbohydrates: 22gProtein: 5gFat: 3gSodium: 71mgSugar: 7gVitamin A: 1400IUVitamin C: 155.9mg
Keyword roasted veggies, vegan roasted vegetables, vegan side dish
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Home » Side Dish » Fall Roasted Vegetables

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Side Dish 30-minutes or less, brussels sprouts, fall, pomegranate, quick and easy, roasted, squash

About Beth

Beth is a food photographer and recipe developer based in the Pacific Northwest. She never tires of snuggling with her two beautiful kids and owes piles of chocolate chip cookies to her husband, aka the most wonderful person she knows. Keep in touch with Beth on Instagram, Pinterest, Facebook, and Twitter.

Reader Interactions

Comments

  1. Abby @ Heart of a Baker says

    November 2, 2016 at 8:13 am

    I can’t BELIEVE it’s November but I’m so ready for roasted veggies! I got married almost a year ago now and it feels like yesterday, so I think time is just going to speed up from here 🙂 I’ve been eyeing the pomegranate seeds at the store and I might finally have to spring for them to make these veggies!

    Reply
  2. Hannah Elizabeth says

    November 2, 2016 at 11:26 am

    It’s just that good, people! ?????

    Reply
  3. Mary Beth Elderton says

    November 2, 2016 at 3:02 pm

    5 stars
    Yay—All the Squashes! All the Brussels Sprouts! The Cabbages! The Sweet Potatoes! The Turnips! And it is not too hot to turn on the oven!

    Reply
  4. Lucy says

    November 2, 2016 at 6:25 pm

    Just roasted my Brussels sprouts last night and ate them all. Now sitting here looking at the butternut squash lounging on the counter. Have you roasted cabbage? It is remarkable!

    Reply
  5. Amanda Leigh says

    November 3, 2016 at 9:11 am

    The colors, the veggies, the taste! Gimme gimme gimme, I need, I need!!
    Beautiful work.

    Reply

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130 shares