This colorful roasted side dish has always been a big hit at Thanksgiving dinner! It is a very light and healthy dish, and yet so delicious! The butternut squash, cauliflower and brussel sprouts are the perfect blend when roasted together and the pomegranate adds just the right amount of sweetness.
The best part about this recipe is that it is actually very easy to make. You can buy the ingredients and prepare them from scratch, or many markets offer these already prepped. As an example, I was able to find the butternut squash already cubed, which is a big time saver.
1 head of cauliflower, cut into florets
1lb. brussel sprouts, trimmed and cut in half
1lb. cubed butternut squash
1 pomegranate (or 1 cup of pomegranate seeds)
3-4 tablespoons olive oil
Approx. 1 teaspoon each of salt, pepper, garlic powder, cumin and thyme (enough to coat the mixture evenly)
Preheat the oven to 400°F.
Place the prepared cauliflower florets, halved brussel sprouts, and cubed squash into a large bowl. Lightly coat with olive oil, salt, pepper, garlic powder, and thyme and spread evenly onto a large sheet pan.
Set pomegranate seeds aside.
Cook in the oven for a total of 25-30 minutes, until lightly brown. Shake up every 5-10 minutes to brown evenly on all sides.
Mix in the pomegranate seeds and enjoy!