These vegan oven-roasted Brussels sprouts with pomegranate glaze are a show-stopper for your Holiday table ! Talk about a pretty, yummy-tasting side dish that is super easy to make, has less than ten ingredients, and is ready in four steps: cut, season, roast, and dress.
If you have not given Brussels sprouts a thought yet, please do. They are these super cute miniature cabbage-like vegetables that are excellent sources of vitamin C and dietary fiber. Brussels sprouts belong to the family of cruciferous vegetables (just like broccoli, kale, cabbage etc.) and are believed to have numerous health benefits.
Brussels sprouts can be prepared by steaming, sautéing, or roasting, but roasting is my favorite way of cooking them. Roasting brings out their sweetness and adds a beautiful texture. This recipe of vegan oven-roasted brussels sprouts with pomegranate glaze recipe is adapted from The Pioneer Woman's recipe.
The pomegranate seeds bring a juicy burst and textural contrast to this dish. When the season comes, butternut squash gets a lot of love in my kitchen. We love the slow cooker butternut squash and carrot soup and also my curried butternut squash and red lentil soup. So, my idea to pair Brussels sprouts with butternut squash was a no-brainer.
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✨Why you'll love this recipe?
- A festive and flavorful take on roasted brussels sprouts.
- Comes together in a a jiffy - cut, season, roast, and dress.
- Simple, seasonal ingredients that are packed with nutritional benefits.
📋Recipe Ingredients
- Brussels Sprouts - easily available in most grocery stores during Fall. You can buy them in a bag or on the stalk. If you can buy them from a bulk bin, choose ones that are smaller in size, as they will be less fibrous and more flavorful.
- Butternut Squash - peeling and cubing the butternut squash is the most time-consuming step, but the payoff is worth the prep work.
- Red Onions - a surprising element of this recipe that brings sweetness to the dish. After roasting, the red onions soften and develop a sweet caramelized flavor.
- Spices - I have used garlic powder and chili powder to add to the depth of flavor.
- Pomegranate - I used pomegranate glaze to dress the roasted brussels sprouts and then added fresh pomegranate aerils/seeds.
Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.
👩🍳Steps to make this recipe
Prep the veggies: Cut each brussels sprout in half, remove the tough end, and remove the loose outer leaves. Peel the butternut squash, deseed it, and cut it into cubes roughly the same size as the halved Brussels sprouts. Peel and cut the onion into chunks about the same size. Lay all the veggies on a cookie sheet or two (do not crowd the veggies).
Season and roast the veggies: drizzle the prepped vegetables with olive oil, add the spice powders, and mix with your hands. Roast in the oven until butternut squash is fork-tender, shaking the pan once in between.
Prep the pomegranate: While the vegetables are roasting, take the pomegranate seeds out of the pomegranate. Wash the pomegranate, and cut it in half. Take a deep bowl and hold the pomegranate half over the bowl with the seed side facing towards the bowl. Now with a wooden spatula or rolling pin, beat the life out of it. The seeds will start to pop out and fall into the bowl. Keep doing it till all the seeds are out. Repeat with the other half too.
Dress and serve: Transfer the roasted vegetables out on a serving platter and drizzle with pomegranate molasses/glaze. Sprinkle with pomegranate seeds and enjoy.
These vegan oven-roasted Brussels sprouts are perfect for your Thanksgiving or Christmas feast. These are delicious with the caramelized onion mac and cheese or this mushroom croissant bake.
💡Vaishali's Tip
Do not skip the fresh pomegranate seeds. The pomegranate seeds add a fresh touch to the dish along with their crunchy and juicy goodness. A total game changer!
📖Substitutions, Additions and Variations
- Sweet Potatoes - instead of butternut squash, you can use cubed sweet potatoes
- Balsamic Glaze - if you cannot find pomegranate molasses/glaze you can substitute it with balsamic glaze which is available in most grocery stores. Trader Joe's has a really good one.
- Pomegranate arils—You could always use the pomegranate seeds sold in stores already shelled. They are usually found in the produce section.
🫙Storage, freezing, and reheating instructions
Any leftovers can be stored in a sealed storage container in the fridge for up to 4 days. They are delicious, hot or chilled.
❓FAQ
If you crowd the cookie sheet when roasting the Brussels sprouts, they will steam rather than roast and not turn crispy. Ensure each piece touches the cookie sheet surface to develop a crispy texture.
To get a crispy texture on your Brussels sprouts, skip the parchment or foil and roast directly on an ungreased cookie sheet.
Related
Looking for other recipes like this? Try these:
If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.
Love – Vaishali
Vegan Oven Roasted Brussel Sprouts with Pomegranate Glaze
Equipment
Ingredients
- 2 pounds Brussels sprouts or 1 kilogram
- 1 small Butternut Squash about 2 pounds in weight
- 1 big Red onion
- 2 tablespoon Olive oil
- Salt and fresh ground black pepper to taste
- ½ teaspoon Garlic powder
- ¼ teaspoon Chilli powder
- ¼ cup Pomegranate molasses/glaze
- 1 small Pomegranate seeded
Instructions
- Preheat the oven to 425 degrees F or 220 degrees c.
- Cut each brussels sprout in half, remove the tough end, and remove the loose outer leaves. Peel the butternut squash, deseed it, and cut it into cubes roughly the same size as the halved Brussels sprouts. Peel and cut the onion into chunks about the same size.
- Lay the cut up vegetables on a cookie sheet, drizzle with olive oil, add the spice powders, and mix with your hands. Roast in the oven for 25 minutes, shaking the pan once at about 15 minute mark.
- While the vegetables are roasting, take the pomegranate seeds out of the pomegranate.
- Check a butternut squash piece with a fork for doneness, if it is still a little bit tough; cook another five minutes or so.
- Take the roasted vegetables out on a serving platter and drizzle with pomegranate molasses. Sprinkle with pomegranate seeds and enjoy.
Adam
I'm going to make this recipe, but I'll substitute the squash for sweet potato, since I have an abundance of them on my counter! This recipe combines so many of my favorite healthy ingredients. I can't wait to try it!
Vaishali
Thanks, Adam. Sweet potatoes work great in this recipe. I hope you enjoy it.
Kevin Foodie
This is a "slap yuh mama" kinda salad. It's hearty and healthy. Interesting combination of pomogranate and Brussels sprouts. I would add some fresh pineapples when I make mine for added sweetness. Thanks for sharing your recipe.
Vaishali
Love the idea of adding pineapple, Kevin!
Archer Malaika
I normally roast mine with the ingredients you mentioned except butternut squash and pomegranate. I'm definitely trying this. It looks amazing.
Vaishali
Thanks, Malaika! Butternut squash adds a great sweetness and the carbs make it a complete meal in itself!
Lyndy
Good stuff!