Pioneer Woman Beautiful Brussels Sprouts

Pioneer Woman beautiful brussels sprouts are an easy roasted side dish made with Brussels sprouts, butternut squash and red onion, ready in 40 minutes. This sheet pan Thanksgiving side dish fits Christmas dinner, fall potlucks and holiday tables when you want something colorful.

Spread the vegetables in a single layer on the sheet pan, because crowded veggies steam and turn soft. Pile them up and you lose the browned edges that make this dish worth serving.

Finishing with pomegranate molasses and fresh seeds after roasting adds a sweet-tart shine that glazed-before-baking recipes can't match. The chili powder also adds a gentle warmth, so the squash tastes savory instead of dessert-sweet.

Pioneer Woman Beautiful Brussels Sprouts

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

130

kcal

Roasted Brussels sprouts, squash and onion come out browned at the edges and tender inside. A drizzle of pomegranate molasses and a scatter of seeds add a glossy, juicy finish.

Ingredients

• 1 1/2 lb. Brussels sprouts, trimmed and halved
  

• 1 whole small butternut squash, peeled and cubed
  

• 1 whole large red onions, peeled and cut into wedges
  

• Olive oil, for drizzling
  

• Salt and pepper, to taste
  

• 1 tsp. chili powder
  

• 1/3 c. Pomegranate sauce/pomegranate molasses
  

• Pomegranate seeds
  

Directions

• Preheat the oven: Preheat the oven to 425°F. A hot oven is what browns the edges of the vegetables before they go soft.
• Season the vegetables: Put 1 1/2 lb. halved Brussels sprouts, 1 small cubed butternut squash and 1 large red onion cut into wedges on a rimmed sheet pan. Then drizzle with olive oil, sprinkle with salt, pepper and 1 tsp. chili powder, and toss until everything is coated.
• Roast until browned: Roast for 20 to 25 minutes, or until the vegetables are slightly browned. Once they look caramelized at the edges, take the pan out of the oven.
• Plate the vegetables: Arrange the roasted vegetables on a serving platter while they're still hot. Spreading them out lets the colors show and keeps them from steaming together.
• Finish and serve: Drizzle 1/3 cup pomegranate molasses over the vegetables, then sprinkle on the pomegranate seeds. Serve right away so the seeds stay fresh and juicy.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different squash instead of butternut?

Acorn squash or sweet potato cubes work well here. Cut them to about the same size as the butternut so everything finishes roasting at the same time.

How long do leftovers keep?

Store the roasted vegetables in an airtight container in the fridge for up to 3 days, with the pomegranate seeds kept separate. Reheat them on a sheet pan in a hot oven, since the microwave makes them soggy.

Can I make this ahead for Thanksgiving?

You can peel, cube and trim the vegetables a day ahead and keep them in the fridge. Roast them on the day, then add the molasses and seeds right before serving.

What can I use if I don't have pomegranate molasses?

A thick balsamic glaze gives a similar sweet and tangy finish. Add a handful of dried cranberries on top if you want something fruity to stand in for the seeds.

What's the most common mistake with roasted Brussels sprouts?

Crowding the pan is the biggest one, because the vegetables steam instead of browning. Use a second sheet pan if everything doesn't fit in one layer.