- Calories: 110
- Protein: 3 g
- Total Fat: 3.5 g
- Unsaturated Fat: 3.5 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 17 g
- Dietary Fiber: 4 g
- Total Sugar: 5 g
- Natural Sugar: 5 g
- Added Sugar: 0 g
- Sodium: 160 mg
This super side dish is quick and easy to make and it’s packed with standout veggies. Think you don’t like Brussels sprouts? It’s time to give them a second chance—they are absolutely delicious in this recipe, roasted along side sweet butternut squash, crunchy pecans, and juicy pomegranate seeds.
- Prep time
- Total Time
- 4 cups Brussels sprouts, washed, trimmed and cut in half
- 4 cups butternut squash cubes
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 cup roughly chopped pecans
- ½ to 1 cup pomegranate seeds (or dried fruit, like cranberries or cherries)
Preheat oven to 400˚
In a large mixing bowl or zip-top bag, add the Brussels sprouts, butternut squash and oil. Mix well.
Spread the vegetables out on a large baking sheet or two medium sheets. Mist tops with olive oil cooking spray so everything is nicely coated.
Sprinkle on the salt, pepper and garlic.
Roast for 10 minutes, toss them around and sprinkle on pecans. Place back in the oven and roast for an additional 15 to 20 minutes (depending upon on how soft you want the veggies).
Season with additional salt and pepper, and garnish with pomegranate seeds (or dried fruit, like cranberries or cherries).
Nutrition analysis courtesy of Genesis® R&D