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Crispy Roasted Acorn Squash and Brussels Sprouts with Pomegranate

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This easy holiday side dish features crispy roasted acorn squash and Brussels sprouts, finished with jewel-like pomegranate seeds for a burst of sweet-tart flavor. It’s a crowd-pleasing, naturally vegan and gluten-free recipe perfect for festive gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 1 medium acorn squash (about 1 1/2 pounds), seeded and sliced into 1/2-inch crescents
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons extra virgin olive oil (or avocado oil)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup pomegranate arils (seeds)
  • 2 tablespoons chopped fresh parsley (optional)
  • Zest from 1/2 lemon (optional)

Instructions

  1. Preheat oven to 425°F. Move oven racks so one is in the upper third. Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Cut off both ends of the acorn squash. Stand upright and slice in half from top to bottom. Scoop out seeds. Slice each half into 1/2-inch thick crescents.
  3. Trim stem ends off Brussels sprouts and remove any wilted outer leaves. Slice each sprout in half lengthwise.
  4. In a large bowl, combine squash slices and Brussels sprouts. Drizzle with olive oil, then sprinkle with salt, black pepper, smoked paprika, garlic powder, and red pepper flakes (if using). Toss until evenly coated.
  5. Spread vegetables in a single layer on the prepared baking sheet, cut sides down for Brussels sprouts. Don’t overcrowd; use two pans if needed.
  6. Roast for 20 minutes. Remove pan, flip squash and sprouts with a spatula or tongs, and rotate pan. Return to oven and roast for another 12-15 minutes, until golden-brown and crispy on the edges.
  7. Transfer roasted veggies to a serving platter. Sprinkle with pomegranate arils, chopped parsley, and lemon zest if using. Taste and adjust salt as needed. Serve immediately.

Notes

For best crispiness, don’t overcrowd the pan and roast at high heat. Pat veggies dry before tossing with oil. You can prep squash and sprouts a day ahead and roast just before serving. Leftovers reheat best in the oven. Try swapping acorn squash for delicata or butternut, or add maple syrup for extra sweetness. Garnish with nuts or cheese if desired.

Nutrition

Keywords: acorn squash, brussels sprouts, roasted vegetables, holiday side, vegan, gluten-free, pomegranate, easy recipe, Thanksgiving, fall recipes

Find it online: https://katedishes.com/crispy-roasted-acorn-squash-and-brussels-sprouts-recipe-easy-holiday-side-with-pomegranate/