Anyone else love roasted vegetables? We are constantly roasting vegetables in the fall and winter because it’s a great side dish that can pair with any meal. It’s so easy, so quick and so healthy!

This past fall, I was getting a little bored with the roasted veggies, so I decided to jazz it up a bit. I added in a few different ingredients like butternut squash, walnuts and pomegranate. Everyone was hooked from the moment they tried this recipe. It’s become quite the hit amongst my family, so I decided it was time to share the recipe with everyone else. If you’re in a vegetable or side dish rut, give this a try and let me know what you think!

Roasted Fall Vegetables with Pomegranate

Print Recipe

Prep Time 10

Cook Time 30

Course Side Dish

Servings 4 people

Ingredients

1 bag brussel sprouts, chopped in half (about 5-6 cups)
1 bag butternut squash, chopped (about 3 cups)
2 cups red onion, chopped
1 cup walnuts, chopped
2 T olive oil
1 tsp salt
1 tsp pepper
Pomegranate seeds, for garnish
Balsamic glaze, for garnish

Instructions

Preheat oven to 400°F.
Combine brussel sprouts, butternut squash and red onion in a mixing bowl. Toss with olive oil, salt and pepper.
Spread the vegetables on a baking sheet and bake in oven for 30 minutes.
Depending on how crispy you want your brussel sprouts, you may want to bake everything for a few more minutes. It really just depends on your oven.
After the vegetables have finished baking, toss the walnuts in and mix it all together (I just do this on the baking sheet).
Once you've added your nuts, transfer everything to a serving dish. Top the vegetables with pomegranate seeds and balsamic glaze.