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Roasted Brussels Sprouts & Butternut Squash with Pomegranate Glaze

Tami Kramer Nutmeg Notebook
A wonderful combination of Brussels Sprouts & Butternut Squash with a delicious Pomegranate glaze.
Course Side Dish
Cuisine American
Servings 8


  • Oven


  • 1 pound fresh Brussels Sprouts, washed, trimmed and quartered
  • 12 ounces Butternut Squash, peeled and cubed or any winter squash
  • 4-6 each garlic cloves, thinly sliced - to taste

Pomegranate Glaze

  • 2 tbsp sweet thick & syrupy balsamic vinegar 4% acidity
  • 2 tbsp Pomegranate Molasses see substitutions below
  • 1/4 cup Stone Ground Mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • freshly ground black pepper to taste


  • 1/4 cup pomegranate arils


  • Preheat oven to 400 degrees.
  • Line a rimmed baking sheet with a silpat mat or parchment paper.
  • In a large bowl combine the Brussels Sprouts, butternut squash and garlic cloves.

Pomegranate Glaze

  • In a small bowl combine, sweet balsamic vinegar, pomegranate molasses, mustard, onion powder and garlic powder. Using a fork or small wire whisk stir until well combined.
  • Pour glaze over the Brussels Sprouts, squash and garlic, mix until well coated.
  • Using the rimmed baking sheet with a silpat mat or parchment paper, spread mixture out evenly over the baking sheet. Bake for 30-40 minutes or until Brussels are nicely browned.
  • Garnish with pomegranate arils. Serve and enjoy.


Use any thick and syrupy Balsamic Vinegar that is low acidity.
If you don’t have Pomegranate molasses use all Balsamic vinegar.
You can Substitute Date Syrup for the Pomegranate molasses.
A stone ground mustard or Dijon mustard will work.
Any winter squash can be used in place of Butternut Squash
You could use dried cranberries or any dried fruit to garnish instead of Pomegranate arils.
If you don’t like garlic leave it out.