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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

Roasted Delicata Squash and Brussels Sprouts


  • Author: Leslie Kiszka
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

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.


Scale

Ingredients

  • 1 delicata squash, washed and dried
  • 1 pound brussels sprouts, trimmed and halved
  • Olive oil
  • Salt
  • Pepper
  • 1/2 cup pomegranate arils
  • 1/4 cup walnuts or pecans, chopped

Instructions

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. Place in a serving dish and top with pomegranate arils and chopped nuts. Serve immediately and enjoy!

  • Category: Side Dish
  • Method: Roast

Keywords: roasted squash, roasted veggies, roasted vegetables, brussels sprouts, delicata squash

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