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Roasted Butternut Squash and Brussels Sprouts

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A delightful dish combining the creamy sweetness of butternut squash and the slightly bitter crunch of Brussels sprouts, roasted to perfection.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 pound Brussels sprouts, halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1/2 cup pomegranate seeds
  • Optional: chopped fresh herbs (like thyme or rosemary)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, and balsamic vinegar until evenly coated.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast in the oven for 25-30 minutes, stirring halfway through.
  5. Remove from the oven and toss with pomegranate seeds before serving.
  6. Garnish with fresh herbs if desired.

Notes

Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the oven for best results.

Nutrition

Find it online: https://maymentora.com/roasted-butternut-squash-and-brussels-sprouts/