.Brussel Sprouts and Butternut Squash with Pomegranate and Pecans.
Updated: Mar 5, 2020
Thanksgiving may be over but that doesn't mean our gratitude or our appetite has to stop...
Vegetables are so important all year round but, when you've eaten your body weight in carbohydrates (stuffing, warm rolls, pie, cake, etc.) it is such a relief to actually see something green on the plate!
I love roasting vegetables. It is easy, fairly quick, and so many seasonal vegetables pair well with each other that you usually can just grab whatever is hanging out in your fridge!
This is my vegan recipe for brussel sprouts and butternut squash with pomegranate seeds, sugar toasted pecans and a balsamic drizzle.
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.Brussel Sprouts and Butternut Squash with
Pomegranate Seeds and Pecans.
1 pound of Brussel sprouts
2 cups of butternut squash (I bought pre-cut butternut squash)
1 cup of pomegranate seeds
1/2 pound of whole or halved pecans
Baking and Spices:
Salt and Pepper
2 tablespoons chili powder
2 tablespoons garlic powder
1/2 cup of sugar (optional)
To begin pre-heat your oven to 425.
In a large mixing bowl combine halved brussel sprouts and cubed butternut squash with 3-4 tablespoons of olive oil, chili powder, garlic powder, 2 teaspoons of salt and pepper. Rub all of the spices and oil onto the raw brussel sprouts and squash. Be sure to get both sides covered.
On 1 or 2 large roasting pans spread the brussel sprouts and squash out evenly. When the oven is ready, place the vegetables in for 20-25 minutes.
*Be sure to place the large pieces on the edges of the pan as they will need more time to cook through.
*At the 15 minute mark check the color of the vegetables. If they darkening to quickly flip them over if necessary.
While the vegetables are roasting in the oven take the pecans and place them in a large sauté pan with a teaspoon of olive oil, half a cup of sugar and a pinch of salt. On a medium low heat toast the pecans with the sugar being mindful to keep the nuts and sugar from burning by frequently tossing them. 3-5 minutes.
Once the vegetables have reached desired doneness combine them in a large bowl with half a cup of pomegranate seeds, the sugar toasted pecans, and another pinch of salt.
*This recipe is both savory and sweet and if you prefer one taste over another bump up the sweetness level or tone it down by simply toasting the pecans without the sugar.
When it is time to plate, lightly drizzle balsamic vinegar over the bowl of roasted vegetables, gently stir to combine and serve!