Description
Roasted butternut squash and Brussels sprouts is the perfect side for Thanksgiving or any fall time meal. Orange, honey glazed butternut squash with crispy Brussels sprouts and crunchy pomegranate!
Ingredients
Units
Scale
- 3 cups cubed butternut squash (about 1/2 large squash), peeled and chopped into cubes
- 1 pound Brussels sprouts, ends trimmed off and cut in half
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Orange glaze
- 2 tablespoons honey (or sub maple syrup for vegans)
- 2 tablespoons fresh squeezed orange juice (about 1/2 of an orange)
- Pinch of salt
- Topping
- 1 pomegranate, seeded
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Grease a large rimmed baking sheet and set aside. Prepare all your veggies as instructed above (see notes for tips on prepping these ingredients a few days in advance). Spread the Brussels sprouts and cubed butternut squash on the baking sheet. Toss with the olive oil and salt until well coated. Spread the veggies out, separating the butternut squash form the Brussels sprouts and placing the Brussels sprouts cut side down.
- Roast: Roast for 15 to 20 minutes and toss each veggie making sure they stay separated and the spouts stay cut side down. Return to the oven and roast for another 10 minutes.
- Make the orange glaze; While the veggies are roasting make the glaze by whisking the orange juice and honey (or maple syrup in a small mixing bowl), set aside.
- Finish roasting : Once the sprouts are crispy and the butternut squash is mostly tender remove the sprouts from the pan into a dish to set aside. Toss the butternut squash in the orange glaze and return it to the oven to roast for another 5 minutes.
- Finish: To serve toss the still warm Brussels sprouts with the butternut squash and sprinkle with the pomegranate. Serve immediately. Best served warm, but also still good cold or room temperature.
Notes
Prep ahead tips:
-peel and cut butternut squash up to 3 days in advance
-peel and seed the pomegranate up to 3 days in advance
-cut Brussels sprouts up to 1 day in advance
-make the orange honey glaze up to 1 day in advance
