Think you don't like Brussels sprouts? Think again. Roasted Brussels sprouts with butternut squash, pecans and pomegranate seeds makes a colourful and delicious side dish that's equally at home on the side of any winter roast or Christmas table. Suitable for vegans.
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I used to despise Brussels sprouts. I clearly remember them being known as "the dreaded sprouts" when I was a kid. They'd appear once a year, as part of our Christmas dinner. Leaving them wasn't an option so I used to cut them up into tiny pieces to try to hide them with other foods.
As an adult however I've really learnt to love the sprout. The key for me is how they're cooked. Roasting them, sautéeing them with Indian spices, adding them to a stir fry or shredding them finely and adding them to a salad - these are all delicious (and vegan) ways to enjoy Brussels sprouts.
Plus Brussels contain lots of different nutrients - including iron, manganese, phosphorous plus vitamins A, B, C and K. Read more about the health benefits of Brussels sprouts.
This dish - roasted Brussels sprouts with butternut squash, pomegranate seeds and pecan nuts - is one of the most delicious ways I've found to cook with sprouts. I hope you love it too.
How difficult is Brussels sprouts traybake to to make?
I love a traybake. The concept of putting all or most of the ingredients into a single dish and letting the oven do all the hard work really appeals to me.
There are just a few simple steps involved (full recipe below):
- Prep 500g Brussels sprouts (see below for more info).
- Place in a roasting tin with a sliced onion, 3 cloves crushed garlic and 300g chopped butternut squash.
- Drizzle with olive oil, balsamic vinegar and sea salt. Mix well.
- Roast in the oven and when done sprinkle over some pecan nuts and pomegranate seeds.
As you can see this Brussels sprouts and butternut traybake isn’t difficult to make at all. The hardest part is preparing your Brussels sprouts, which can be a bit time consuming.
What ingredients do you need to make this dish?
Brussels sprouts
Love them or hate them, for many people they’re an essential part of Christmas dinner. However, they have a place in our meals outside of Christmas. They’re perfectly seasonal in late autumn and winter. If you get a veg box then chances are you’ll end up with them more than once over winter. There are more ideas below for what to do with sprouts including soup, salad and sides.
Onion
A sliced white onion adds extra flavour to this simple traybake.
Crushed garlic
I adore garlic and I’d add it to pretty much every meal if I could.
Butternut squash
Roasted butternut squash is super sweet and the glorious colour combines perfectly with the sprouts and pomegranate seeds for a festive feast.
Olive oil, balsamic vinegar and sea salt
Drizzle these over before roasting to really bring out the flavours.
Pomegranate seeds
These are here as much for the way they look as for their taste. Adding a splash of deep pink seeds brightens up any winter dish.
Pecan nuts
Adds a lovely flavour as well as an interesting texture change to the dish, plus a good source of protein. Want to add more protein? Try adding a tin of chickpeas too.
Can you make this using frozen Brussels sprouts?
Yes you can. Plus the advantage of buying frozen Brussel sprouts is that they’re usually pre-prepared so you don’t have to do all the hard work.
How to prepare Brussels sprouts
- Trim off the stalk end and any tough or damaged outer leaves.
- Give them a good wash.
- If they're very large slice them in half.
- Proceed with the recipe (see it wasn’t that bad was it!).
Do you need any special equipment to make this recipe?
No - you will just need a chopping board*, peeler*, sharp knife* and a roasting tin.
What to serve with this dish
This dish is perfect to serve as part of a Christmas Day feast. However it also works well with a Sunday roast.
Here are some dishes you might like to serve with my roasted Brussels sprouts and butternut squash traybake:
- Parsnip, chickpea and mushroom wellington
- Rosemary roast potatoes
- Red cabbage
- Parsnip and cashew nut roast
- Chestnut and cranberry nut roast
- Butterbean and celeriac mash
- Maple roasted carrots
- Mashed swede
- Sage roast potatoes
If you like this you might also like these Christmas vegetable side dishes.
Alternatively if you're really a big fan of Brussels sprouts you could serve this traybake for a midweek dinner with some grains and a side salad.
How to make roasted Brussels sprouts with butternut squash, pomegranate and pecan nuts
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Butternut squash and Brussels sprouts traybake
Ingredients
- 500 g Brussels sprouts prepared
- 1 medium onion sliced
- 3 cloves garlic crushed
- 300 g butternut squash peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Sea salt to taste
- 100 g pomegranate seeds
- 100 g pecan nuts
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Get a roasting tin ready.
- Prepare 500g Brussels sprouts by cutting the ends off and removing any old or damaged leaves from the outside. (see above for more detail)
- Place in a roasting tin with a sliced onion, 3 cloves crushed garlic and 300g chopped butternut squash.
- Drizzle with 2 tbsp olive oil, 1 tbsp balsamic vinegar and sea salt. Mix well.
- Roast for 20 minutes, stir well, then return to the oven for a further 20 minutes.
- After the second 20 minutes it should be done. However, if your butternut squash or sprouts are still firm when you insert a knife in them continue to roast until soft.
- Transfer to a serving dish and sprinkle over 100g pomegranate seeds and 100g pecan nuts. Serve warm.
Notes
Nutrition
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