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Roasted Fall Vegetables with Pomegranate

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Side Dish
Ingredients Method

Ingredients
  

  • 1 bag brussel sprouts, chopped in half (about 5-6 cups)
  • 1 bag butternut squash, chopped (about 3 cups)
  • 2 cups red onion, chopped
  • 1 cup walnuts, chopped
  • 2 T olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • Pomegranate seeds, for garnish
  • Balsamic glaze, for garnish

Method
 

  1. Preheat oven to 400°F.
  2. Combine brussel sprouts, butternut squash and red onion in a mixing bowl. Toss with olive oil, salt and pepper.
  3. Spread the vegetables on a baking sheet and bake in oven for 30 minutes.
  4. Depending on how crispy you want your brussel sprouts, you may want to bake everything for a few more minutes. It really just depends on your oven.
  5. After the vegetables have finished baking, toss the walnuts in and mix it all together (I just do this on the baking sheet).
  6. Once you've added your nuts, transfer everything to a serving dish. Top the vegetables with pomegranate seeds and balsamic glaze.