Maple Balsamic Roasted Brussels Sprouts with Butternut Squash, Walnuts, and Pomegranate–perfect for a healthy and festive holiday side dish! Vegan, gluten-free, and packed with fiber.
- 1 lb Brussels sprouts, woody ends removed and sliced in halves or thirds (about 3 cups)
- 1 1/2 lb butternut squash, peeled, seeded, and cubed (about 3 1/2 cups)
- 4 tbsp coconut oil, melted
- 3 tbsp pure maple syrup
- 3 tbsp quality balsamic vinegar
- 1 tsp fine sea salt, or to taste
- Freshly ground pepper, to taste
- 2/3 cup walnut halves or pecans, chopped
- 2/3 cup pomegranate arils or dried cranberries*
- Fresh rosemary, for garnish (optional)
- Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper for easy cleanup. (I used one regular and one small baking sheet so I could put them on the same rack side by side in the oven.)
- Place sliced Brussels sprouts and squash in a large bowl. Add the coconut oil, maple syrup, vinegar, salt, and pepper, tossing to combine.
- Spread in an even layer (try to get all the Brussels flat-side down) in an even layer on lined baking sheets. If they’re overlapping, they won’t brown nicely.
- Bake for about 25 minutes, stirring halfway through, or until veggies are tender and browned. When 5 minutes are remaining, sprinkle veggies with walnuts and return to the oven to toast for 5 minutes. Remove from oven and transfer to a serving platter or bowl. Taste and add salt or pepper if needed. Sprinkle with pomegranate arils. Garnish with rosemary or whatever green herbs you have on hand, if desired.
*If using dried cranberries, I suggest soaking them in a bowl of warm water while the veggies roast so they’re plump. Drain before adding to dish.