Roast Pumpkin & Brussels Sprouts with Pomegranate Seeds

I’m not going to sit here and pretend that Brussels sprouts are everyone’s favourite vegetable. Heck, up until a couple of months ago, I would have agreed with everyone who would’ve said they are ‘stank’.

But guess what, you guys? Brussels sprouts aren’t actually that bad! In fact, when you pop them in the oven with some olive oil, herbs and spices they’re quite delightful! You heard it here first!

I love the combination of flavours in this dish. Pumpkin will always be one of my favourite veggies… It’s just such a straight up g! It’s all, "I know what I am, and I’m not going to try and pretend to be anything that I’m not!" Do you guys get that vibe from pumpkin as well? No? Just me?

Anyway, when you fang some pumpkin together with some Brussels, great things happen. But when you decide to pop some pomegranate seeds in there too… Well, let’s just say you’ll be dining in the Great Hall at Hogwarts because things get straight up MAGICAL.

This dish is great by itself or as a delicious side to any meat, especially slow cooked meat. (I’m crazy about that slow cooker life!)

Serves 4 or 2 as a side

Gluten free, dairy free, refined sugar free, vegan


– 1 kg butternut pumpkin (or squash for all my American pals!)

– 1 cup brussels sprouts

– 1 pomegranate, seeds scooped out

– Olive oil

– Paprika

– Garlic powder (or minced garlic)

– Rosemary

– Thyme

– Oregano

– Salt and pepper

Preheat the oven to 200 degrees celcius. Line a large tray with baking paper and set aside.

Chop the brussels sprouts in half and cut the pumpkin into cubes (about the same size as the Brussels so they cook evenly.) Leave the skin on! (That’s where all the good stuff is!)

Place the pumpkin and Brussels sprouts on to the tray and drizzle with olive oil. Add spices and herbs and mix with your hands until all of the veggies are evenly coated. Finally, season with salt and pepper.

Pop the veggies in the oven for about 30-40 minutes, until the brussels are crunchy and the pumpkin is lovely and soft.

While the veggies are cooking, scoop the seeds out of the pomegranate. They can be a bit stubborn so sometimes wacking the top of the pomegranate is a great method to dislodge the wee seeds! Set the seeds aside.

Place the pumpkin and Brussels in a large serving dish and arrange the pomegranate seeds over the top.

Sprinkle with salt and pepper one last time, to taste. Serve and enjoy!

Leave a Reply