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Fall Roasted Vegetables
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!
Course
Side Dish
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Author
Beth Hornback
Ingredients
1
lbs
medium butternut squash
peeled, seeded, and diced (about 1 1/2-2 )
1
pound
brussels sprouts
cleaned, trimmed, and halved
2
tsp
. 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.