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Easy Oven Roasted Brussel Sprouts with Pomegranate Glaze

Talk about a pretty looking and yummy tasting side dish that is super easy to put together. Cut, season, roast and dress. Ta-da! All done!

If you have not given Brussel sprouts a thought yet, please do. They are these super cute miniature cabbage like vegetable that are excellent source of vitamin C and dietary fiber. Brussel sprout belong to the family of cruciferous vegetables (just like broccoli, kale, cabbage etc.) and are believed to help prevent cancer and inhibit the growth of existing tumors. They can be prepared by steaming, sautéing or roasting; but roasting is my favorite way of cooking brussel sprouts. Roasting brings out their sweetness and adds a beautiful texture.

I added butternut squash and red onions to this dish but you can totally skip it. The real winner is the pomegranate molasses/glaze, which can be bought at most international stores or in the Mediterranean aisle of your supermarket. Balsamic glaze can be a very close replacement if you cannot find pomegranate glaze. Do not skip the fresh pomegranate seeds though. The pomegranate seeds add a fresh touch to the dish along with their crunchy and juicy goodness. A total game changer!

Adapted from The Pioneer Woman’s recipe


Brussel sprouts – 2 pounds, or 1 kilogram

Butternut Squash – 1, about 3 pounds in weight

Red onion – 1, big

Olive oil – 2 tablespoon

Salt and fresh ground black pepper – to taste

Garlic powder – ¼ teaspoon (optional)

Chilli powder – ¼ teaspoon (optional)

Pomegranate molasses/glaze – ¼ cup

Pomegranate seeds – from 1 small pomegranate


Preheat the oven to 425 degrees F or 220 degrees c.

Cut each brussel sprout in half, remove the tough end and take off the loose outer leaves. Peel the butternut squash, deseed it, and cut into cubes, roughly the same size as halved Brussel sprouts. Cut the onions in almost same size chunks. 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. You could always use the pomegranate seeds that are sold in the stores already shelled. Or you can shell your own. It is super easy, 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. It is a great way to get all that aggression out. Pick the seeds off any unwanted pomegranate parts like those white membranes that hold the seeds in.

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 go to town with it.

Love – Vaishali.

Tools used:


Cookie sheet

Knife and chopping board

Measuring cups and spoons

Wooden spatula


  1. Archer Malaika

    November 17, 2021 at 4:55 pm

    I normally roast mine with the ingredients you mentioned except butternut squash and pomegranate. I’m definitely trying this. It looks amazing.

    1. Vaishali

      November 28, 2021 at 12:47 pm

      Thanks, Malaika! Butternut squash adds a great sweetness and the carbs make it a complete meal in itself!

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