Roasted Brussels Sprouts, Squash, Red Onions with Pomegranates

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Tired of the green bean casserole and sweet yams for those holiday feasts? Looking for a festive side dish that combines several vegetables? This dish will satisfy the need for a green vegetable with a squash, highlighted by slightly pickled red onions, sweetened by tart pomegranate molasses, garnished with colorful pomegranate seeds, and accentuated by zingy fresh mint and dill. All in one dish!


Although some people are ardently opposed to the bold flavor of Brussels sprouts this dish just may change their minds. It is best to cut the sprouts into smaller pieces. If they are large quarter them, smaller ones may be halved. Who can enjoy a mouth full sprouts, let alone politely chew them? By making them smaller and accompanying them with sweet, salty, tart, tangy flavors it is transformed into a pleasing, enjoyable side dish. Enthusiastically influenced by the flavors of the Mediterranean this dish is one illustration of how vegetables not readily available in that part of the world can be enhanced by condiments like pomegranates, pomegranate molasses, and an herb combination like fresh dill and mint. To make this vegan side dish into an entrée try adding beans or serving in a bowl of quinoa, bulgur, barley, or couscous.

8 side servings

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1 ½ cups red onion, peeled, cored, ⅛ inch slices from core to stem ends

1 tablespoon red wine vinegar

1 ½ pound Brussels sprouts, trimmed, large quartered or small halved (about 4 cups)

1 ½ pound butternut squash, peeled, large dice (about 4 cups)

2 tablespoons extra virgin olive oil

2 teaspoon kosher salt

¼ teaspoon fresh ground black pepper

3 tablespoons pomegranate molasses

Flaky salt for garnishing

½ cup pomegranate seeds

2 tablespoons fresh dill, chopped

2 tablespoons fresh mint, chopped


1.     Preheat oven to 425°F. Line a sheet pan with parchment paper or Silpat mat.

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2.     Combine the red onion slices with the red wine vinegar in a small bowl. Set aside at room temperature.

3.     In a large bowl, toss Brussels sprouts and squash with the olive oil. Season with the kosher salt and black pepper and toss again. Spread evenly on the prepared sheet pan cut-side-down. Roast for fifteen minutes, turn Brussels sprouts and squash over and roast until tender and lightly browned, for about fifteen minutes more.

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4.     When the vegetables are done roasting, toss them with the red onions. Drizzle with the pomegranate molasses. Garnish the top with flaky salt, pomegranate seeds, dill, and mint.

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Linda HierholzerSIDESComment