Go Back

Roasted Fall Vegetables with Pomegranate

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

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

Instructions
 

  • Preheat oven to 400°F.
  • Combine brussel sprouts, butternut squash and red onion in a mixing bowl. Toss with olive oil, salt and pepper.
  • Spread the vegetables on a baking sheet and bake in oven for 30 minutes.
  • 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.
  • After the vegetables have finished baking, toss the walnuts in and mix it all together (I just do this on the baking sheet).
  • Once you've added your nuts, transfer everything to a serving dish. Top the vegetables with pomegranate seeds and balsamic glaze.