Brussels Sprouts Medley w/ Butternut Squash & Pomegranate (Paleo, AIP, SCD, Vegan, Gluten/Dairy Free)

This past Thanksgiving, my cousin made this amazing Brussels sprouts medley w/ butternut squash & pomegranate.  It was so delicious that my mom and I recreated it and have made it three times since.  The recipe is so easy to make and only requires one pan!

Check out this perfect Thanksgiving plate and the scene of the original Brussels sprouts masterpiece

I don’t really love plain butternut squash, but this recipe is to die for and so healthy.  It is also a great sweet potato alternative if you would like to switch up your starches.  It can be hard to bake Brussels sprouts without making them bitter, but this recipe is a winner that will suit the needs of all your gluten free, dairy free, vegan, or paleo friends (I know us special diet friends are tough to cook for).  All you need are Brussels sprouts, butternut squash, a red onion, olive oil, garlic powder, salt, pepper, and cayenne pepper if you want to spice it up.  Leave out the peppers if you are following elimination phase Autoimmune Paleo.

First, peel and half the butternut squash.  Scoop the seeds out, and cut the squash into bite size pieces.  Chop the onion, then trim and half the Brussels sprouts.

Lay the veggies out on a baking sheet, and drizzle them with olive oil, along with the spices.  Mix the veggies together, evenly spreading the olive oil throughout.

Roast the veggies at 350 degrees for 25-30 minutes or until they are golden brown.  Be sure to flip the veggies halfway through.  While the veggies are roasting, remove the seeds from the pomegranate.

Once the veggies are done, place them into a serving dish and sprinkle the pomegranate seeds on top.  Mix the pomegranate seeds in, and serve your Brussels sprouts medley hot.  This dish reheats really well, so it is perfect for meal prepping.

I hope you enjoy this recipe as much as we do!

Print Recipe

Brussels Sprouts Medley w/ Butternut Squash & Pomegranate (Paleo, AIP, SCD, Vegan, Gluten/Dairy Free)

Prep Time

20 mins

Cook Time

25 mins

Servings

people

Ingredients

• 3 tbsp olive oil
• 1 red onion
• 1/2 pomegranate (or 1/2 cup pomegranate seeds)
• 1/2 butternut squash
• 1 lb Brussels sprouts
• pinch sea salt
• dash garlic powder
• dash pepper *optional, not AIP elimination phase compliant
• dash cayenne pepper *optional, not AIP elimination phase compliant

Prep Time 20 mins Cook Time 25 mins Servings people Ingredients 3 tbsp olive oil 1 red onion 1/2 pomegranate (or 1/2 cup pomegranate seeds) 1/2 butternut squash 1 lb Brussels sprouts pinch sea salt dash garlic powder dash pepper *optional, not AIP elimination phase compliant dash cayenne pepper *optional, not AIP elimination phase compliant

Instructions

1. Peel and half the butternut squash. Scoop the seeds out and cube the squash into bite size pieces
2. Trim and half the Brussels sprouts
3. Chop the onion
4. Place the vegetables onto a baking sheet and drizzle them with olive oil
5. Sprinkle the salt, pepper (eliminate if AIP), garlic powder, and cayenne pepper (eliminate if AIP) on the vegetables, then mix them around
6. Roast the vegetables at 350 degrees for 25-30 mins or until golden brown, flipping them halfway through
7. While the vegetables are roasting, remove the seeds from the pomegranate
8. Once the vegetables are cooked, pour them into a serving dish and sprinkle the pomegranate seeds on top. Enjoy!

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