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5 from 1 vote

Roasted Brussels Sprouts and Butternut Squash

With the pop of color and all the roasted flavors, this healthy side dish is a great complement to your Thanksgiving or Christmas table.
Prep Time3 mins
Cook Time25 mins
Total Time28 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 120.7kcal


  • 1-1/2 pound  brussels sprouts trimmed and halved
  • 1 whole small butternut squash peeled and cubed
  • 1 whole large red onion peeled and cut into wedges
  •  Olive oil
  •  Salt and pepper to taste
  • 1 teaspoon  chili powder
  • 1/3 cup  pomegranate molasses or balsamic vinegar
  • Pomegranate seeds


  • 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 use  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.


Calories: 120.7kcal | Carbohydrates: 28.9g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.09g | Sodium: 33.26mg | Potassium: 685.79mg | Fiber: 5.43g | Sugar: 10.74g | Vitamin A: 10681.02IU | Vitamin C: 93mg | Calcium: 83.88mg | Iron: 1.92mg