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Roasted Delicata Squash and Brussels Sprouts

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5 from 1 vote

A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color.

Roasted Delicata Squash and Brussels Sprouts

I would like to submit this delicata squash recipe as a last minute addition to your Thanksgiving dinner tablescape. This dish is a combination of my favorite winter vegetables and fruit, which makes it perfect for any meal during  the cold weather months.

But I love everything about this so much that I couldn't wait until after Thanksgiving to share it. I had to get it out there as soon as humanly possible.

Fun fact: The first time I wrote the sentence above, it came out “I had to get it out there as soon as humanely possible”, which brought to mind visions of someone with a cattle prod that would poke me if I weren't typing quickly enough. 

Roasted Delicata Squash and Brussels Sprouts: A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color. | stressbaking.com

On the topic, this would be perfect for your Meatless Mondays. No meat, no dairy – just delicious veggies that will help you feel all warm and cozy.

Oh, by the way, my train of thought up there: Cattle prod –> cattle –> meat –> no meat to be seen.

The pomegranate arils aren't just there to give things a pop of color – they give the dish a welcome sweetness and crunch. If you want a little more crunch, you can add some pecans or walnuts, or both if you're feeling like getting a little wild and crazy.

Roasted Delicata Squash and Brussels Sprouts: A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color. | stressbaking.com

Vegetarian dish, but hearty

Despite being a veggie dish, it's pretty hearty. So if you're serving this as a side on Thanksgiving, just be aware that you'd have a hard time scarfing down seconds of turkey, potatoes, stuffing, AND this. 

I know some of are thinking to yourselves, “Challenge accepted”. I can't stop you. I can only advise you via the internet. With that said, everyone knows that everything you read on the internet is true, sooooo.

Roasted Delicata Squash and Brussels Sprouts: A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color. | stressbaking.com

If you haven't already, be sure to check out my post about hosting a stress-free Thanksgiving – there's sure to be at least a few tips or recommendations in there that will help you keep your sanity this holiday.

Pair these roasted veggies with…

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Roasted Delicata Squash and Brussels Sprouts

5 from 1 vote
A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients
 

Instructions

  • Preheat oven to 425°F.
  • Slice off the ends of the delicata squash, then cut in half lengthwise. Spoon out the seeds, then cut into half rounds, about 1/2″ thick.
    1 delicata squash
  • In a large bowl, combine squash and brussels sprouts with a large drizzle of olive oil, and salt and pepper to taste. Toss to combine, then arrange in a single layer on a baking sheet.
    1 pound (453 ⅗ g) brussels sprouts
    Olive oil
    Salt
    ground black pepper
  • Roast for 30 minutes, turning halfway through. The squash should be softened and lightly browned, and the brussels sprouts should be browned and crisp on the outside.
  • Place in a serving dish and top with pomegranate arils and chopped nuts. Serve immediately and enjoy!
    1/2 cup (82 g) pomegranate arils
    1/4 cup (29 ¼ g) walnuts or pecans

Nutrition Facts

Calories: 152kcal | Carbohydrates: 25g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 34mg | Potassium: 918mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2405IU | Vitamin C: 113mg | Calcium: 89mg | Iron: 3mg

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

Recipe created by Leslie Kiszka

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3 Comments

  1. I love the colours popping out from your pictures. This would truly brighten any meal! I am making it pretty pretty soon :-)

    Thanks for sharing!