Delicata Squash and Brussels Sprouts Roasted

A delicious autumn side dish that will liven up any supper! Roasted delicata squash and brussels sprouts are sprinkled with pomegranate arils for vibrant color.

This delicata squash dish is a last-minute addition to your Thanksgiving meal décor. This recipe combines some of my favorite winter veggies and fruits, making it ideal for any dinner during the colder months.

But I was so taken by this that I couldn’t wait until after Thanksgiving to publish it. I needed to get it out there as quickly as possible.

Fun fact: When I initially typed the phrase above, I felt compelled to get it out there as fast as humanly possible, which conjured up images of someone with a cattle prod poking me if I didn’t type rapidly enough.

On that note, this would be ideal for Meatless Mondays. There will be no meat or dairy, just wonderful vegetables to keep you warm and comfy.

Yes, and my line of thinking up there was: cattle prod > cow > meat > no meat to be found.

The pomegranate arils aren’t just there to provide color; they also add flavor and crunch to the meal. If you want a little more crunch, add some pecans or walnuts, or both if you’re feeling particularly daring.

Contents

Vegetarian dish, but hearty
Pair these roasted veggies with…
Roasted Delicata Squash and Brussels Sprouts
FAQs

Vegetarian dish, but hearty

Although being a vegetable meal, is fairly heavy. So if youre serving this as a side on Thanksgiving, just be aware that youd have a hard time scarfing down seconds of turkey, potatoes, stuffing, AND this.

I know what some of you are thinking: challenge accepted. I’m unable to stop you. I can only give you advice on the internet. Having said that, everyone knows that whatever you read on the internet is real, sooo.

If you haven’t already, read my piece on hosting a stress-free Thanksgiving; there are certain to be a few hints or recommendations in there that will help you retain your sanity this holiday.

Pair these roasted veggies with…

Mimosa with Cranberries
Carrot Ginger Soup in the Instant Pot
Hunger Thirst Play’s No-Baste Cheesecloth Turkey
Stuffing with cornbread and bacon
Cranberry Sauce from Scratch

Roasted Delicata Squash and Brussels Sprouts

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Prep Time: 5mins

Cook Time: 30mins

Total Time: 35mins

Servings: servings

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Description

A fall side dish that will brighten any meal! Roasted delicata squash and brussels sprouts are topped with pomegranate arils for gorgeous pops of color.

Equipment

Mixing bowls
Sheet pan with a high side

Ingredients

1 dried and cleaned delicata squash
1 pound trimmed and halved Brussels sprouts
Extra virgin olive oil
Salt
Pepper
Arils of cuppomegranate
1 cup chopped walnuts or pecans

Instructions

Preheat the oven to 425 degrees Fahrenheit.
1 delicata squash, 2 thick
Cut the delicata squash in half lengthwise after removing the ends. Remove the seeds, then cut into half-rounds (approximately 1 inch).
Combine squash and brussels sprouts in a large mixing bowl with a generous spray of olive oil and salt and pepper to taste. Stir to incorporate, then spread out on a baking sheet in a single layer.
1 pound Brussels sprouts, olive oil, salt and pepper
Cook for 30 minutes, turning halfway. The squash should be softened and gently browned, and the brussels sprouts should be crunchy on the exterior.
4 cup pecans or walnuts
2 cup arils pomegranate 1
Top with pomegranate arils and chopped nuts on a serving dish. Serve right away and enjoy!
1

Nutrition Facts

FAQs

Why do you soak Brussel sprouts before roasting?

Aside from bitterness, parboiling your sprouts can shorten cooking times by softening the leaves to tenderness (without turning them to mush) and allowing you to focus on perfectly crispy and caramelized sprouts in less time in the oven, sauté pan, or on the grill.

Is it better to blanch Brussel sprouts before roasting?

Blanching the brussels sprouts should always be your initial step. This is when they are immersed in boiling water for a few minutes, not until completely cooked, but just long enough to remove some of the bitterness. Blanching also softens them and keeps their vibrant green hue.

Why are my roasted Brussel sprouts not crispy?

If you want your roasted Brussels sprouts to be extremely crispy, you need to ramp up the heat. Roasting at a low temperature will prevent them from browning properly, so preheat your oven before tossing in your baking sheet.

Is it better to boil Brussel sprouts before roasting?

Since Brussels sprouts are a thick tiny vegetable, parboiling them provides you an advantage in the cooking process. It’s particularly useful in meals with grilled or roasted Brussels sprouts since it softens the center.

Why are my Brussel sprouts soggy in the oven?

If they are soggy and mushy, they have most likely been overdone. You want a Brussel sprout that is crisp on the exterior, so keep an eye on the cooking time. Roasting Brussel sprouts is a simple process. Rinse and clip the ends to prepare.

Should I cut Brussel sprouts in half before blanching?

Prepare the veggies by leaving them whole or cutting them in half if they are big, then blanching them in salted boiling water until crisp-tender (al dente) for approximately 4 minutes. Drain well before serving.

Do I need to cut Brussel sprouts before roasting?

Trim your Brussels sprouts first, regardless of how you want to cook them. The point at the base of each sprout where it was initially attached to the plant. This part will have turned dry and browned during storage unless you’ve just removed the sprouts off the stalk yourself.

Why are my roasted Brussel sprouts hard?

This might be the result of using too little oil during roasting. You’ll need a good coating of oil—enough to make the heads shine, or enough to go within the folds of some of the leaves if they’re sliced. Brussels don’t brown and soften without oil; they dehydrate.

How to make roasted brussel sprouts by Ina Garten?

Directions
Preheat the oven to 400°F.
Remove the Brussels sprouts’ brown ends and any yellow outer leaves. Combine them with the olive oil, salt, and pepper in a mixing bowl. Cook for 35 to 40 minutes, until crisp on the exterior and tender on the inside, on a sheet pan.

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