This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission - at no extra cost to you.
Jump to Recipe·Print Recipe·★★★★★5 from 4 reviews
this recipe
This is a popular recipe that was previously published on Robust Recipes. It has been updated for a better experience.
Halloween is two days away!!!
So let’s talk about Thanksgiving sides ha!
Actually this roasted butternut squash and Brussels sprouts are great anytime during the fall or winter. As in, anytime you can find butternut squash, Brussels sprouts, and pomegranates in season. Which is pretty much right now until the end of December. Pomegranates have a short season, at least here in the Midwest.
Grab them while you can because I tend to put them on everything this time of year. Little gems of color and flavor and crunch!
But really, this roasted butternut squash and Brussels sprouts with pomegranate does make a delicious, show stopping Thanksgiving side dish. Just look at those gorgeous colors!!!
I mean it could pretty much be the centerpiece of your table! Yes?
The Brussels sprouts are roasted to a crispy perfection while the butternut squash is roasted until it becomes tender. Last minute we add an orange honey glaze to the butternut squash for a hint of extra sweetness that just ups the flavor game of the butternut squash. Effortless, but really helps to make the entire dish.
Okay, so you’ve got tender butternut squash roasted with a honey orange glaze and the savoriness of the crunchy Brussels sprouts – all of that glouriousness is topped with pomegranate seeds, crunchy, juicy, and tart. Flavor and texture bomb in your mouth!!!
If you are making this roasted butternut squash and Brussels sprouts for Thanksgiving…the biggest food holiday of the year!! I left a few tips on which ingredients you can prep in advance to make the day of that much easier.
Also, I feel it’s my responsibility to tell you that if this dish gets cold on you before you can serve it, it’s still super delish. Yes, you lose out on the crispiness of the Brussels sprouts but the crunchy pomegranate seeds help to make up for that. Because let’s be honest, it can be a challenge to time everything perfectly so that all the dishes are served hot. So, I give you permission to let this one get cold, everyone will still love it!
Roasted butternut squash and Brussels sprouts is one of my most popular recipes on the blog this time of year. I am always surprised to see some of my older recipes with not-so-great pictures and poor recipe instructions do so well. Still, this post needed an update. Better photos, better instructions, and better cooking experience. You’re welcome.
Whether you make this recipe as a Thanksgiving side, or make it just because you want make the most of fall produce I hope you enjoy it as much as we do.
Thanksgiving is on it’s way, friends!!! Are you getting excited?!?!
Oh, and BTW…Happy Halloween. I’m jumping ahead a little bit on Holidays ha!
Roasted butternut squash and Brussels sprouts is the perfect side for Thanksgiving or any fall time meal. Orange, honey glazed butternut squash with crispy Brussels sprouts and crunchy pomegranate!
Ingredients
UnitsScale
3cups cubed butternut squash (about 1/2 large squash), peeled and chopped into cubes
1pound Brussels sprouts, ends trimmed off and cut in half
2 tablespoons olive oil
1/2 teaspoon salt
Orange glaze
2 tablespoons honey (or sub maple syrup for vegans)
2 tablespoons fresh squeezed orange juice (about 1/2 of an orange)
Pinch of salt
Topping
1 pomegranate, seeded
Instructions
Prepare: Preheat your oven to 400 degrees Fahrenheit. Grease a large rimmed baking sheet and set aside. Prepare all your veggies as instructed above (see notes for tips on prepping these ingredients a few days in advance). Spread the Brussels sprouts and cubed butternut squash on the baking sheet. Toss with the olive oil and salt until well coated. Spread the veggies out, separating the butternut squash form the Brussels sprouts and placing the Brussels sprouts cut side down.
Roast: Roast for 15 to 20 minutes and toss each veggie making sure they stay separated and the spouts stay cut side down. Return to the oven and roast for another 10 minutes.
Make the orange glaze; While the veggies are roasting make the glaze by whisking the orange juice and honey (or maple syrup in a small mixing bowl), set aside.
Finish roasting : Once the sprouts are crispy and the butternut squash is mostly tender remove the sprouts from the pan into a dish to set aside. Toss the butternut squash in the orange glaze and return it to the oven to roast for another 5 minutes.
Finish: To serve toss the still warm Brussels sprouts with the butternut squash and sprinkle with the pomegranate. Serve immediately. Best served warm, but also still good cold or room temperature.
Prep ahead tips: -peel and cut butternut squash up to 3 days in advance -peel and seed the pomegranate up to 3 days in advance -cut Brussels sprouts up to 1 day in advance -make the orange honey glaze up to 1 day in advance
Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.
The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.
If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
Essential for perfectly crispy, caramelized, and flavorful sprouts! Extra virgin olive oil coats each Brussels sprout and helps it crisp up nicely in the oven. If you need to make roasted Brussels sprouts without oil, I recommend swapping in 2 teaspoons of soy sauce and omitting the added salt.
Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.
Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp.
To guarantee great texture, do both! Trim and halve your brussels, then blanch and thoroughly dry them, and then roast at a high temperature until the outer leaves are starting to blacken. Moisture is the enemy of crispiness.
To prepare brussel sprouts, you should rinse them well or even soak them if you have enough time. Trim the bottoms and outer leaves off, then cut them in half to prep them for roasting.
Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.
According to genomics and biotech company 23andMe, some people have a genetic variant that causes them to have more taste receptors on their tongue and to be more sensitive to a chemical called phenylthiocarbamide (PTC).
Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.
To make these Brussels Sprouts ahead, slightly undercook them the day before—they should still be a little crunchy and slightly raw looking in the very center. Reheat (which will finish the cooking) just before serving in a large skillet on the stove or in a buttered, covered baking dish in the oven.
We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.
There is nothing worse than soggy Brussels sprouts. If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.
We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.
If they are wet they will steam instead of crisp. Surface area is your friend! The more surfaces of the Brussels that are exposed to heat, the faster they will cook and the crispier then can become.
The longer you cook them, the stronger the smell will get. Halve, quarter or shred sprouts to minimise the cooking time. If the sprouts are larger than average and you want them to remain whole, you can of course cook them for longer.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
