Pioneer Woman Brussel Sprouts Recipe: Elevate Your Holiday Side Dish

Are you searching for a standout side dish to grace your holiday table? Move over mundane veggies, and make way for Pioneer Woman Brussel Sprouts – a recipe that transforms these humble greens into a caramelized, flavorful sensation. Inspired by Ree Drummond’s approachable style, this oven-roasted butternut squash and brussel sprouts recipe is poised to become your new holiday favorite.

Serving platter of roasted butternut squash, brussel sprouts, red onions, and pomegranate seeds with a silver serving spoon.

Why This Pioneer Woman Brussel Sprouts Recipe Wins

While the centerpiece roast often steals the spotlight, seasoned cooks know that holiday dinners are truly defined by their side dishes. From creamy mashed potatoes to decadent stuffing, the sides offer a chance to showcase a range of flavors and textures. However, amidst the richness, there’s always a craving for something fresh and vibrant. That’s where this Pioneer Woman brussel sprouts recipe shines.

This recipe, taking cues from the queen of approachable home cooking, The Pioneer Woman, Ree Drummond, delivers a delightful combination of sweet and savory. Imagine tender, caramelized brussel sprouts and butternut squash, brightened by red onion, and finished with a tangy-sweet pomegranate molasses drizzle and juicy pomegranate seeds. It’s a feast for the eyes and the palate, bringing a welcome burst of color and freshness to your Thanksgiving or Christmas spread.

Beyond its incredible taste, this roasted brussel sprouts and butternut squash dish is a winner because it’s:

Simple Ingredients: You only need a handful of everyday ingredients to create something truly special.
Effortless to Make: Roasting vegetables is a hands-off cooking method, freeing you up to focus on other holiday meal preparations.
Healthy and Delicious: Packed with nutrients and bursting with flavor, it’s a side dish you can feel good about serving and eating.
Versatile: Easily adaptable to your preferences with simple ingredient swaps and additions.

Ingredients for Pioneer Woman Brussel Sprouts with Butternut Squash

This recipe keeps things straightforward, focusing on quality ingredients that complement each other beautifully. Here’s what you’ll need to create this vibrant side dish:

Brussels Sprouts: Seek out firm, bright green brussel sprouts. Smaller sprouts tend to be sweeter and more tender.
Butternut Squash: Butternut squash provides a sweet, nutty counterpoint to the slightly bitter brussel sprouts. You can buy pre-cubed squash for convenience or cube a whole squash yourself. Feel free to substitute with other winter squashes like acorn or kabocha. Sweet potatoes also work wonderfully.
Red Onion: Red onion adds a beautiful color and a mild pungency that mellows as it roasts. Yellow onions or shallots are suitable alternatives.
Olive Oil: A good quality olive oil is essential for roasting vegetables, helping them to caramelize and develop flavor.
Salt and Freshly Ground Black Pepper: Simple seasoning is key to enhancing the natural flavors of the vegetables. Freshly cracked black pepper offers a more robust flavor.
Chili Powder: A touch of chili powder provides warmth and depth. For a sweeter note, try smoked paprika, or for a spicy kick, add a pinch of cayenne pepper.
Pomegranate Molasses: This is the secret ingredient that elevates this dish! Pomegranate molasses offers a unique sweet-tart flavor with a syrupy texture. Find it online, in specialty stores, or make your own by reducing pomegranate juice. Balsamic glaze can be used as a substitute in a pinch.
Pomegranate Seeds (Arils): Pomegranate seeds add a burst of juicy freshness and visual appeal. Buy pre-seeded pomegranates or seed your own.

Step-by-Step Guide to Roasting Pioneer Woman Brussel Sprouts and Butternut Squash

This recipe is incredibly easy to follow. Here’s how to bring it all together:

Step 1: Prepare the Vegetables. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Wash the brussel sprouts and trim off the ends. Halve or quarter larger sprouts so they are roughly the same size. Peel, deseed, and cube the butternut squash into approximately 1-inch pieces. Peel and cut the red onion into wedges.

Step 2: Season and Roast. In a large bowl, toss the brussel sprouts, butternut squash, and red onion with olive oil, salt, pepper, and chili powder. Ensure the vegetables are evenly coated. Spread the vegetables in a single layer on the prepared baking sheet. Roasting in a single layer is crucial for caramelization; avoid overcrowding the pan. If necessary, use two baking sheets.

Halved brussel sprouts on a sheet tray after tossing with oil and salt.

Roast for 20-25 minutes, or until the vegetables are tender and nicely browned, turning them halfway through for even cooking. The edges of the brussel sprouts should be crispy and caramelized.

Step 3: Plate and Finish. Once roasted, transfer the vegetables to a serving platter. Drizzle generously with pomegranate molasses. Sprinkle pomegranate seeds over the top for a final touch of color and flavor. Serve immediately and enjoy the vibrant flavors of your Pioneer Woman brussel sprouts inspired side dish.

Variations to Personalize Your Roasted Brussel Sprouts

The beauty of roasting vegetables lies in its adaptability. Feel free to customize this Pioneer Woman brussel sprouts recipe to your liking:

Add Nuts for Crunch: Toasted pecans, walnuts, or hazelnuts add a delightful textural contrast and nutty flavor. Toss them with the vegetables before roasting or sprinkle them on at the end.
Sweeten it Up: For a sweeter version, drizzle maple syrup or honey over the vegetables before roasting. You can also increase the sweetness by adding a pinch of cinnamon or nutmeg along with the chili powder.
Incorporate Bacon or Pancetta: For non-vegetarian variations, add diced bacon or pancetta to the roasting pan for smoky, savory notes.
Citrus Zest: Brighten the dish with a sprinkle of lemon or orange zest after roasting for a zesty finish.
Cheese Please: A sprinkle of crumbled feta cheese or goat cheese after roasting adds a creamy, tangy element.

Frequently Asked Questions About Roasted Brussel Sprouts

Can I use frozen brussel sprouts and butternut squash?

Yes, you can! There’s no need to thaw them first. However, frozen vegetables may release more moisture, so you might need to roast them for a few extra minutes to achieve proper caramelization. Ensure they are spread in a single layer to prevent steaming.

What if I can’t find pomegranate molasses?

Pomegranate molasses adds a unique depth of flavor, but if you can’t find it, balsamic glaze is the best substitute. You can also make a simple balsamic reduction by simmering balsamic vinegar in a saucepan until it thickens to a syrupy consistency. In a pinch, a drizzle of balsamic vinegar mixed with a touch of honey or maple syrup can also work.

Why aren’t my roasted brussel sprouts crispy?

Achieving crispy roasted brussel sprouts comes down to a few key factors:

Oven Temperature: Ensure your oven is hot enough (425°F/220°C). An oven thermometer can help ensure accurate temperature.
Pan Overcrowding: Overcrowding the pan leads to steaming instead of roasting. Use a large baking sheet or two if necessary to spread the vegetables in a single layer.
Roasting Time: Don’t undercook them! Brussel sprouts need sufficient time to roast and caramelize. Roast until they are tender and browned, with crispy edges.
Cut Side Down: For maximum browning, place the cut sides of the brussel sprouts face down on the baking sheet.

More Healthy and Delicious Holiday Side Dish Ideas

Serving platter of roasted butternut squash, brussel sprouts, red onions, and pomegranate seeds with a silver serving spoon.

If you love this Pioneer Woman brussel sprouts recipe, explore other healthy and flavorful holiday side dishes to complete your festive meal. Roasted root vegetables, green bean casserole with fresh green beans, or a vibrant salad with fall fruits are excellent choices.

Oven Roasted Butternut Squash and Brussels Sprouts Recipe

By Yvette Marquez

Prep Time: 3 minutes
Cook Time: 25 minutes
Total Time: 28 minutes
Yield: 8 servings

Ingredients:

1-1/2 pounds brussel sprouts, trimmed and halved
1 small butternut squash, peeled and cubed
1 large red onion, peeled and cut into wedges
Olive oil
Salt and pepper to taste
1 teaspoon chili powder
1/3 cup pomegranate molasses or balsamic vinegar
Pomegranate seeds for garnish

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss brussel sprouts, butternut squash, and red onion with olive oil, salt, pepper, and chili powder.
Spread vegetables in a single layer on the baking sheet.
Roast for 20-25 minutes, or until tender and browned, flipping halfway.
Transfer to a platter, drizzle with pomegranate molasses, and sprinkle with pomegranate seeds.
Serve immediately.

Recipe Notes:

Pomegranate Molasses Substitute: Balsamic glaze or a balsamic reduction can be used if pomegranate molasses is unavailable.
Frozen Vegetables: Frozen butternut squash and brussel sprouts can be used; roast for a few extra minutes.
Make Ahead: Vegetables can be prepped ahead of time and roasted just before serving.

Nutrition Information (per serving, approximate):

Nutritional information is an estimate and may vary.

Enjoy this delightful and easy Pioneer Woman brussel sprouts recipe – a guaranteed hit for your next holiday gathering!