Vegan Oven Roasted Brussel Sprouts with Pomegranate Glaze

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

5 from 4 votes

Vegan Oven Roasted Brussel Sprouts with Pomegranate Glaze

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.

Prep Time20

Cook Time20

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 167kcal

Author: Vaishali

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