Roasted root vegetables with pomegranate seeds are an easy side dish to enjoy this season. Butternut squash, sweet potatoes, rutabaga, turnips and brussels sprouts are baked in the oven, then topped with fresh pomegranate seeds. This side dish is so simple to make and pairs beautifully with turkey, but you can also eat it with steak, chicken, and pork.
Roasted Root Vegetables with Pomegranate Seeds
Whether you’re making a Thanksgiving turkey or Christmas ham, this side dish of roasted root vegetables will look wonderful on the table.
But the truth is that roasted root vegetables are an easy side dish to pair with almost any meal. We love to eat ours with roasted chicken, steak, salmon, pork chops, and even in wraps.
TIP: I always make a bigger batch of roasted veggies than I need and save the rest in the fridge for leftovers. These are great for adding to lunches!
This recipe uses a combination of root vegetables that cook well together. Once roasted, you can top it with fresh pomegranate seeds for a pop of color.
Roasted Root Vegetable Ingredients
You’ll need 2 cups of each root vegetable, peeled and chopped into bite-size pieces:
- Butternut Squash – Butternut squash is one of the easier squash to slice into cubes. It has a pale beige skin and seeds at the bottom end. You can scoop these out easily with a metal spoon. The skin can be sliced off with a vegetable peeler or knife.
- Sweet Potatoes – You’ll need one medium-sized sweet potato, peeled and sliced into cubes.
- Brussels Sprouts – Chop off the hard bottom, peel off the outer layer and slice them in half.
- Turnip – Turnip is white and purple on the outside. Wash, then slice off the outside skin and chop into chunks.
- Rutabaga – Rutabaga is larger than a turnip and can look yellow with a dark purple top. Wash, then slice off the outer skin and chop into large bite-size pieces.
- Pomegranate Seeds – These are optional but look really beautiful in the salad. You’ll add the seeds at the very end after veggies have roasted. Not sure how to cut a pomegrantate? Watch this quick video to see how.
How To Roast Root Vegetables
Roasting is one of the easiest ways to load up on nutrient-dense veggies. I typically roast a batch every week and store them in the fridge for a variety of meals.
Here are the basic steps for roasting your vegetables:
- PREP VEGGIES – Wash, peel and chop all the root vegetables into similar-sized pieces. Add veggies to a bowl and drizzle with cooking oil. Season with salt and pepper. Toss everything together.
- PAN – Spray the baking sheet with non-stick spray or line with parchment or foil. Spread the veggies out into a single layer.
- ROAST – Bake everything at 400°F for 40-50 minutes or until veggies are soft when poked with a fork and edges are turning brown. You’ll want to flip them half way through cooking.
How To Serve Roasted Root Vegetables
This side dish couldn’t be more simple. I used a bit of parsley to add a hint of green but that part is totally optional.
- Add the veggies to a serving bowl.
- Drizzle a bit of olive oil overtop, season with salt and pepper.
- Sprinkle on the pomegranate seeds.
- Serve and enjoy!
More Side Dish Recipes To Try
- Cinnamon Sweet Potato Squash Bites – This is an easy side dish to pair with any Fall or Winter meal. The cinnamon smells amazing as the vegetables roast in the oven.
- Asparagus Tomato Feta Salad – This asparagus tomato feta salad will definitely liven up your asparagus nights! It’s a really simple salad to assemble without a lot of fuss.
- The Best Air Fryer Brussels Sprouts – One of the easiest side dishes for almost any meal. They’re healthy, crunchy, and kids usually love them (because of their crispy deliciousness).
- Garden Salad with Herb Dressing – This salad contains ingredients that feel like they’re fresh from the garden (even if you don’t have a garden).
- Air Fryer Potatoes – Crispy on the outside and soft on the inside. They’re made with less oil and less time. Air fryer potatoes come out perfect everytime!
Roasted Root Vegetables with Pomegranate
- 2 cups butternut squash - peeled and chopped
- 2 cups sweet potato - peeled and chopped
- 2 cups brussels sprouts - halved
- 2 cups parsnips - peeled and chopped
- 2 cups rutabaga - peeled and chopped
- 2 Tbsp cooking oil - I use avocado oil
- salt and pepper - to taste
- ½ cup pomegranate seeds
- Preheat the oven to 400°F. Spray a baking sheet with nonstick cooking spray or line with foil.
- Slice the top and bottom off of the butternut squash, then slice it in half. Slice off the skin, then slice in half again. Use a metal spoon to scoop out the inside stringy bits. Now you can cut into bite-sized cubes.
- Slice the sweet potato in half then slice off the skin or use a vegetable peeler. Cut into strips and divide in to bite sized peices.
- Slice the bottom stem off of each brussels sprout. Remove outside leafs. Slice in half.
- Peel or slice off skin of rutabaga and turnips. Cut into bite-size cubes.
- Add all chopped vegetables to a large bowl. Drizzle cooking oil overtop. Season with salt and pepper. Toss everything together.
- Spread veggies on a baking sheet and bake for 40-50 minutes, flipping the vegetables half way through. Vegetables are cooked when soft and edges begin to brown.
- Add vegetables to a bowl. Top with pomegranate seeds. Drizzle a small amount of olive oil and season with salt and pepper. Serve and enjoy!
The nutritional information provided is an estimate and is per serving.