Roasted root vegetables with pomegranate seeds is an easy side dish to enjoy the 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 steak, chicken, turkey and pork.
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!