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    Home » Recipes » Sides

    Vegan Oven Roasted Brussels Sprouts with Pomegranate Glaze

    Published: Jan 8, 2018 · Modified: Nov 17, 2024 by Vaishali · This post may contain affiliate links · 7 Comments

    Jump to Recipe Print Recipe

    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.

    Roasted brussel sprouts, pomegranate seeds, red onions, and butternut squash in a white ceramic serving platter.

    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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    Jump to:
    • ✨Why you'll love this recipe?
    • 📋Recipe Ingredients
    • 👩‍🍳Steps to make this recipe
    • 💡Vaishali's Tip
    • 📖Substitutions, Additions and Variations
    • 🫙Storage, freezing, and reheating instructions
    • ❓FAQ
    • Related
    • Vegan Oven Roasted Brussel Sprouts with Pomegranate Glaze

    ✨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).

    Sliced brussel sprouts, cubed butternut squash, and red onions on a dark metallic cookie sheet.

    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.

    Roasted brussel sprouts, cubed butternut squash, and red onions on a dark metallic cookie sheet.

    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.

    Full and half cut pomegranate with pomegranate seeds in a stainless steel mixing bowl.

    Dress and serve: Transfer the roasted vegetables out on a serving platter and drizzle with pomegranate molasses/glaze. Sprinkle with pomegranate seeds and enjoy.

    Roasted brussel sprouts, pomegranate seeds, red onions, and butternut squash in a white ceramic serving platter.

    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

    Why are my brussels sprouts not crispy?

    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.

    Is it better to roast brussels sprouts on foil or parchment paper?

    To get a crispy texture on your Brussels sprouts, skip the parchment or foil and roast directly on an ungreased cookie sheet.

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      Easy Mashed Potato Casserole Recipe with Sour Cream
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      Papdi Chaat | Easy Vegetarian Snack

    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

    Roasted brussel sprouts, pomegranate seeds, red onions, and butternut squash in a white ceramic serving platter.

    Vegan Oven Roasted Brussel Sprouts with Pomegranate Glaze

    Vaishali
    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.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 167 kcal

    Equipment

    • Cookie Sheets

    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.

    Notes

    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!
    Instead of butternut squash, you can use cubed sweet potatoes.
    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.

    Nutrition

    Calories: 167kcalCarbohydrates: 31gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 34mgPotassium: 858mgFiber: 8gSugar: 12gVitamin A: 10839IUVitamin C: 120mgCalcium: 97mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Adam

      November 18, 2024 at 10:12 am

      5 stars
      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!

      Reply
      • Vaishali

        November 18, 2024 at 10:51 am

        Thanks, Adam. Sweet potatoes work great in this recipe. I hope you enjoy it.

        Reply
      • Kevin Foodie

        November 18, 2024 at 4:03 pm

        5 stars
        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.

        Reply
        • Vaishali

          November 18, 2024 at 8:40 pm

          Love the idea of adding pineapple, Kevin!

          Reply
    2. 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.

      Reply
      • 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!

        Reply
    3. Lyndy

      March 05, 2021 at 11:44 am

      Good stuff!

      Reply
    5 from 4 votes (2 ratings without comment)

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