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.
Notes
Pomegranate Molasses - This delectable ingredient adds sticky, tangy sweetness to everything it touches. It can be found online, at Whole Foods, or at international grocery stores, or you can make your own by reducing pomegranate juice with sugar until syrupy. You're also welcome to use balsamic vinegar (preferably reduced until thick and drizzle-able) if needed.
Frozen is fine. Feel free to use frozen cubes of butternut squash and/or frozen brussels sprouts for this recipe. There's no need to defrost them first, though you may need to add a few minutes of cook time to get them nice and golden-brown.