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close up of brussels sprouts with butternut squash, pecans and pomegranate

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.
Course Side Dish
Cuisine British, Vegan
Keyword brussels sprouts traybake, roasted brussels sprouts
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 361kcal


  • 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


  • 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.


Calories: 361kcal | Carbohydrates: 32g | Protein: 8g | Fat: 26g | Saturated Fat: 3g | Sodium: 38mg | Potassium: 961mg | Fiber: 10g | Sugar: 11g | Vitamin A: 8929IU | Vitamin C: 128mg | Calcium: 116mg | Iron: 3mg