Brussels sprouts…the vegetable every child disliked as a kid. I always secretly wished I could taste brussles sprouts when I was a kid. I only saw them on TV and wondered what they tasted like. The only green vegetable that graced our Thanksgiving table were canned peas. Kinda funny now that I think about it. You can read about my first brussels sprouts experience here.
Who would have thought that this small, green cabbage would actually be so tasty, especially if you make this recipe by the Pioneer Woman.
I made this recipe for the first time last Thanksgiving and Christmas and plan on making this dish again this year. I can tell you one thing – it will certainly remain a staple on my holiday menu for years to come! In Ree’s words, “It’s a keeper.” Plus it cooks up in under 30 minutes!
This recipe calls for color—orange butternut squash, red onions, and green brussels sprouts along with a secret ingredient – Alwadi Pomegranate Sauce that gives this dish the yum factor. If you do not have this sauce, a simple drizzle of olive oil and balsamic vinegar will do the trick.
With the pop of color and all the roasted flavors, this healthy side dish is a great complement to your Thanksgiving or Christmas table.
Roasted Brussels Sprouts and Butternut Squash
- Preheat the oven to 425 degrees.
- Place the vegetables on a rimmed sheet pan and drizzle them with olive oil. Sprinkle with salt, pepper, and chill powder and toss them together. Roast for 20 to 25 minutes, or until slightly browned. Remove the veggies from the oven and arrange them onto a serving platter.
- Drizzle on the pomegranate sauce, if using or more olive oil and balsamic vinegar, then sprinkle on pomegranate seeds. Serve immediately.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Photography: Jenna Sparks