header image 2

Roasted Brussels Sprouts, Butternut Squash and Pomegranate

November 20th, 2012 · 14 Comments

It always warms my heart to see traffic pick up on my Best Ever Roasted Turnips post as Thanksgiving approaches. Before that, I posted my alternative to the traditional green bean casserole. I tend to be a traditionalist when it comes to my Thanksgiving menu — but I do like to experiment with the vegetable side dishes. What can I say, I have a passion for giving misunderstood produce new life on your holiday table. So this year I turned my attention to Brussels sprouts. I can’t remember really eating them as a child, so I don’t have the baggage of a childhood filled with soggy, limp boiled sprouts to overcome. But for those of you who may have experienced such a travesty, I’m here to tell you: it doesn’t have to be that way. There are two schools of thought when it comes to preparing Brussels — cook ’em in/with/on/under bacon (never a bad approach), or roast ’em. Either way, the objective is to cook them until just tender inside and a little crisp outside. For this Thanksgiving side, I roasted them and combined them with roasted butternut squash and fresh pomegranate arils to add some contrasting sweet and tart notes and a bit of color.

pomegranate brussels sprouts with butternut squash

Recipe: Roasted Brussels Sprouts, Butternut Squash and Pomegranate
Makes 6 servings


  • 1 butternut squash
  • 1 pound Brussels sprouts
  • 1/3 cup pomegranate seeds (arils)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • Kosher salt
  • black pepper


1. Preheat oven to 400 degrees. Peel butternut squash, remove seeds, and cut into small 1/2-inch cubes. Place on rimmed baking sheet, toss with 1 tablespoon of olive oil and a pinch of salt. Place in oven and roast 10 minutes before adding Brussels sprouts.

2. Meanwhile, trim Brussels sprouts stems, remove outer leaves, and cut into quarters. Spread on a second rimmed baking sheet and gently toss with 1/2 tablespoon olive oil and a pinch of salt. Place in oven and roast 25 to 30 minutes, stirring midway through. (Stir squash at the same time.) Brussels and squash should both be tender and browned.

3. Place cooked Brussels sprouts and squash in serving bowl. Drizzle with pomegranate molasses, salt and pepper to taste, then top with pomegranate seeds. Serve warm or at room temperature.


More Brussels love from around the food blogs:

If you’re still not completely sold on the virtues of Brussels sprouts, take a look at my friend Domenica’s recent find — Kaleidoscope sprouts.

What’s your favorite Thanksgiving vegetable?

Tags: at market · greens · recipes · vegetables · vegetarian · winter

14 responses so far ↓

  • 1 12 brussels sprout recipes + how to store brussels sprouts // Nov 1, 2013 at 11:55 am

    […] Foodie Tots puts the season in a bowl: Squash, Brussels & Pomegranate […]

  • 2 Shenna // Jul 20, 2014 at 4:12 pm

    Good information. Lucky me I ran across your site by chance (stumbleupon).
    I have saved as a favorite for later!

  • 3 little tikes trike // Jul 29, 2014 at 6:36 am

    It’s really a great and useful piece of information. I’m happy that you just shared this
    helpful info with us. Please stay us informed
    like this. Thanks for sharing.

  • 4 Radio Flyer tricycles for kids // Aug 1, 2014 at 12:08 pm

    My relatives every time say that I am wasting my time here at web,
    except I know I am getting know-how all the time by reading thes pleasant

  • 5 Emmanuel // Aug 3, 2014 at 3:23 pm

    You actually make it seem so easy with your presentation but I find this topic to
    be actually something which I think I would never understand.
    It seems too complicated and extremely broad for me.

    I am looking forward for your next post, I’ll try to get the hang of it!

  • 6 move to hawaii oahu // Aug 22, 2014 at 4:30 am

    I was curious if you ever thought of changing the
    layout of your site? Its very well written; I love what youve got to say.
    But maybe you could a little more in the way of content so people could connect with
    it better. Youve got an awful lot of text for only having 1 or two
    pictures. Maybe you could space it out better?

  • 7 exactly where to acquire tricycles for kids at reasonable cost // Sep 5, 2014 at 10:08 pm

    Excellent blog! Do you have any hints for aspiring writers?

    I’m planning to start my own blog soon but I’m a little
    lost on everything. Would you recommend starting with a free platform
    like WordPress or go for a paid option? There are so many options out there
    that I’m totally confused .. Any ideas? Bless you!

  • 8 Zak // Sep 26, 2014 at 6:35 pm

    Quality articles or reviews is the secret to invite the visitors
    to visit the web page, that’s what this website is providing.

  • 9 Nydia // Sep 30, 2014 at 8:35 pm

    This piece of writing offers clear idea for the new visitors of blogging, that really how to do blogging.

  • 10 Colby // Oct 7, 2014 at 6:41 am

    It’s nearly impossible to find educated people in this particular topic, however,
    you sound like you know what you’re talking about! Thanks

  • 11 // Oct 17, 2014 at 6:05 am

    Aw, this was a very nice post. Taking the time and actual effort
    to make a good article… but what can I say… I hesitate a whole lot
    and never seem to get anything done.

  • 12 12 Creative Thanksgiving Sides - Cooking Chat // Nov 25, 2014 at 7:40 am

    […] Roasted Brussels Sprouts, Butternut Squash and Pomegranate  Keeping on the brussels sprouts theme, they get roasted here along with some butternut squash and super-healthy pomegranate for another creative Thanksgiving side. This one from Foodie Tots. […]

  • 13 Candelaria // Dec 21, 2014 at 7:55 am

    Oh my goodness! Incredible article dude! Many thanks, However I am experiencing difficulties with your RSS.
    I don’t know the reason why I am unable to join it.
    Is there anybody having similar RSS problems? Anyone that knows
    the solution can you kindly respond? Thanx!!

  • 14 Bailey // Jan 2, 2015 at 1:19 pm

    Hi there, everything is going well here and ofcourse every one is sharing data, that’s actually excellent, keep up writing.