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Jump to Recipe·Print Recipe·★★★★★5 from 4 reviews
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This is a popular recipe that was previously published on Robust Recipes. It has been updated for a better experience.
Halloween is two days away!!!
So let’s talk about Thanksgiving sides ha!
Actually this roasted butternut squash and Brussels sprouts are great anytime during the fall or winter. As in, anytime you can find butternut squash, Brussels sprouts, and pomegranates in season. Which is pretty much right now until the end of December. Pomegranates have a short season, at least here in the Midwest.
Grab them while you can because I tend to put them on everything this time of year. Little gems of color and flavor and crunch!
But really, this roasted butternut squash and Brussels sprouts with pomegranate does make a delicious, show stopping Thanksgiving side dish. Just look at those gorgeous colors!!!
I mean it could pretty much be the centerpiece of your table! Yes?
The Brussels sprouts are roasted to a crispy perfection while the butternut squash is roasted until it becomes tender. Last minute we add an orange honey glaze to the butternut squash for a hint of extra sweetness that just ups the flavor game of the butternut squash. Effortless, but really helps to make the entire dish.
Okay, so you’ve got tender butternut squash roasted with a honey orange glaze and the savoriness of the crunchy Brussels sprouts – all of that glouriousness is topped with pomegranate seeds, crunchy, juicy, and tart. Flavor and texture bomb in your mouth!!!
If you are making this roasted butternut squash and Brussels sprouts for Thanksgiving…the biggest food holiday of the year!! I left a few tips on which ingredients you can prep in advance to make the day of that much easier.
Also, I feel it’s my responsibility to tell you that if this dish gets cold on you before you can serve it, it’s still super delish. Yes, you lose out on the crispiness of the Brussels sprouts but the crunchy pomegranate seeds help to make up for that. Because let’s be honest, it can be a challenge to time everything perfectly so that all the dishes are served hot. So, I give you permission to let this one get cold, everyone will still love it!
Roasted butternut squash and Brussels sprouts is one of my most popular recipes on the blog this time of year. I am always surprised to see some of my older recipes with not-so-great pictures and poor recipe instructions do so well. Still, this post needed an update. Better photos, better instructions, and better cooking experience. You’re welcome.
Whether you make this recipe as a Thanksgiving side, or make it just because you want make the most of fall produce I hope you enjoy it as much as we do.
Thanksgiving is on it’s way, friends!!! Are you getting excited?!?!
Oh, and BTW…Happy Halloween. I’m jumping ahead a little bit on Holidays ha!
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
UnitsScale
3cups cubed butternut squash (about 1/2 large squash), peeled and chopped into cubes
1pound 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.
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
If your Brussels sprouts are not crispy, you likely crowded the pan, causing the Brussels sprouts to steam instead of roast as there wasn't room for air to circulate. Cut in Half to Roast. To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half.
Don't overcrowd the pan: When roasting or sautéing butternut squash, make sure that you don't overcrowd the pan. If the pan is too crowded, the squash will steam rather than roast or sauté, which can cause it to become mushy.
There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.
Place the sprouts cut-side down: Trim and halve the sprouts and roast them with their cut side against the baking sheet. The cut side will caramelize beautifully while the outer leaves crisp. Keep the leaves: Don't discard the outer leaves that fall away as you cut the sprouts.
If you want deliciously crispy brussels sprouts, you're already off to a good start with thoroughly drying them after they've been washed. You can achieve savory crispy brussels sprouts whether you're cooking them in the oven or on the stovetop in a pan.
Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.
Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.
The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.
The flavor components that contribute to a bitter flavor are concentrated in the center of the Brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.
Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.
Can be made ahead of time: These roasted Brussels sprouts aren't crispy. While the roasting does provide a nice char flavor, it also leaves them soft. This means they can easily be made ahead of time and reheated for easy meal prep or leftovers.
Why aren't my Brussels sprouts crispy? Brussels sprouts are 86% water, so steps that keep them from steaming improve their crispness. Skip a silicone mat or parchment paper and roast them uncovered. Use high heat, direct contact with a hot pan and just enough oil to sear the surface without making it soggy.
Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.
Loose-leaved sprouts: Sprouts, like all brassicas, require to be firmly planted. A leaf should tear if tugged before the plant can be dislodged form the soil. However, loose planting is not a direct cause of fluffy sprouts. The usual cause is poor soil, lack of growth and especially the use of non-hybrid cultivars.
Watering just right is key to preventing mushy Brussels Sprouts leaves. It's like a dance with nature—know the steps. Water thoroughly until it drains from the bottom, then let it be. Overwatering is a no-go; it's the fast track to Soggyville.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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