Roasted Brussels Sprouts & Butternut Squash with Pomegranate and Pistachios

Colorful, festive, and easy enough for a weeknight, this holiday side combines roasted vegetables with crunchy pistachios and juicy pomegranate seeds. You are going to love Roasted Brussels Sprouts & Butternut Squash with Pomegranate and Pistachios. It’s naturally rich in fiber and provides a variety of vitamins, minerals, and plant compounds.

Roasted Brussels Sprouts & Butternut Squash with Pomegranate and Pistachios Recipe

• Serves 6-8 as a side

Ingredients

For the vegetables:

• 1½ pounds Brussels sprouts, trimmed and halved
• 1½ pounds peeled and cubed butternut squash (about 5 cups)
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup pomegranate seeds (arils)
• ⅓ cup shelled roasted pistachios, roughly chopped

For the Dijon vinaigrette:

• 2 tablespoons extra-virgin olive oil
• 1½ tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup
• ¼ teaspoon kosher salt
• Black pepper, to taste

Instructions

1. Preheat the oven to 425°F. Line two large baking sheets with parchment paper for easier cleanup.
2. Prepare the vegetables. Place the Brussels sprouts and butternut squash in a large bowl. Add 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until evenly coated.
3. Spread the vegetables between the two baking sheets in a single layer. Place the Brussels sprouts cut-side down when possible. Avoid overcrowding the pans so the vegetables roast rather than steam.
4. Roast for 25-30 minutes, stirring the squash and rotating the pans about halfway through. The vegetables are ready when the squash is tender and the Brussels sprouts are browned and crisp around the edges. If the Brussels sprouts finish before the squash, simply remove them from the oven and let the squash continue roasting for a few more minutes.
5. Make the vinaigrette. While the vegetables roast, whisk together 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, maple syrup, 1/4 teaspoon salt, and a few grinds of black pepper.
6. Assemble the dish. Transfer the warm roasted vegetables to a serving bowl or platter. Drizzle with the vinaigrette and gently toss. Sprinkle the pomegranate arils and chopped pistachios over the top just before serving.
7. Serve warm or at room temperature.

Make Ahead Tip

The Brussels sprouts and squash can be roasted earlier in the day and gently reheated before serving. Prepare the vinaigrette separately and refrigerate until needed. Add the vinaigrette, pomegranate, and pistachios just before serving so the pistachios stay crunchy.

 

Learn about the amazing health benefits of Brussels Sprouts from the Harvard T.H. Chan School of Public Health

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