Roasted Brussels sprouts and butternut squash traybake

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:

• 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!).

Read more about how to prepare and cook Brussels sprouts.

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.

More Brussels sprouts recipes you might like

• Roasted balsamic Brussels sprouts
• Curried Brussels sprouts soup
• Garlic roasted sprouts
• Roast Jerusalem artichokes and Brussels sprouts
• Brussels sprouts and cabbage salad with pistachio and cranberry

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How to make roasted Brussels sprouts with butternut squash, pomegranate and pecan nuts

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Butternut squash and Brussels sprouts traybake

Roasted Brussels sprouts with butternut squash, pomegranate and pecans. A colourful side that's perfect for a Sunday roast or Christmas Day.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Side Dish

Cuisine British, Vegan

Servings 4

Calories 361 kcal

Ingredients

 

MetricUS customary

 

1x2x3x

• 500 g Brussels sprouts prepared
• 1 medium onion sliced
• 3 cloves garlic crushed
• 300 g butternut squash peeled and cubed
• 2 tbsp olive oil
• 1 tbsp 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.

Nutrition

Calories: 361kcalCarbohydrates: 32gProtein: 8gFat: 26gSaturated Fat: 3gSodium: 38mgPotassium: 961mgFiber: 10gSugar: 11gVitamin A: 8929IUVitamin C: 128mgCalcium: 116mgIron: 3mg

Keyword brussels sprouts traybake, roasted brussels sprouts

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