• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sweet Cayenne
  • ABOUT
    • Work With Me
  • RECIPES
    • All Recipes
    • RECIPES BY CATEGORY
    • Appetizers
    • Breakfast
    • Condiments
    • Desserts
    • Main Entree
    • Sides
    • Snacks
    • How-To Guides
  • NEWSLETTER
  • CONTACT
  • PHOTOGRAPHY
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • NEWSLETTER
  • CONTACT
  • PHOTOGRAPHY
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • NEWSLETTER
    • CONTACT
    • PHOTOGRAPHY
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home > Recipes > Sides

    Roasted Sprouts and Squash with Warm Pomegranate Bacon Dressing

    Published: Nov 13, 2018 · Modified: Sep 25, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    This Roasted Sprouts and Squash with Warm Pomegranate Bacon Dressing is a gorgeous Thanksgiving recipe that I plan on serving all through the fall and holiday season!

    A bowl with roasted Brussel's sprouts salad.

    Welcome back to Thanksgiving Week! I hope you all are ready for another recipe and have downloaded your menu planner to fill out along the way! Yesterday, we kicked off the week with an epic Slow Cooker Turkey Breast with Cider Gravy. Trust me when I say that having to prep this 3 weeks before Thanksgiving to share it with you here was WORTH IT! And I can't wait to make it again.

    Today, we are shifting our focus to side dishes. I'll be sharing two more simple (but totally delish) sides this week on Wednesday and Thursday, so be sure to come back for those! If you have been following along with my guide for a simple, make-ahead Thanksgiving, you know that I'm asking you to have guests bring the desserts. This is just to help YOU, the HOST, avoid overwhelm. But by all means, if you have a special dessert you want to make, go right ahead!

    A baking sheet lined with parchment paper and filled with raw brussels sprouts and diced butternut squash.

    So let's get back to sides.....and start off with these colorful Roasted Sprouts and Squash with Warm Pomegranate Bacon Dressing! Roasted veggies are my absolute favorite side dish and always seem to be a huge hit when I make them to share with friends and family. Of course, they are delectable with just a little olive oil, salt, and pepper. But, since it's the holiday season and Thanksgiving at that, I wanted to make them extra special by adding a little more color and flavor.

    The warm pomegranate bacon dressing is simple to mix up in under 5 minutes and combines the flavors of salt (bacon) + acid (apple cider vinegar, pomegranate juice) + sweet (maple syrup) to reach a balance that elevates the dish and makes it irresistible to even those who don't like veggies! The crispy bacon pieces and pomegranate seeds add a crunchy texture, which I love, and a pop of color from the pomegranate arils. Note that we are only using 3 pieces of bacon for an entire recipe that serves 6-8 people - you just need a little for flavor!

    A close-up overhead shot of a white bowl filled with roasted brussels sprouts, butternut squash, and pomegranate arils.

    When you are trying to prep as much food ahead of time as possible, a really simple thing you can do with veggies you plan to roast is cut them 1-2 days ahead of time. That's what I did with the sprouts, squash, and pomegranate arils! You could also go ahead and combine the ingredients for the warm pomegranate bacon dressing. To learn how to cut a butternut squash, see the video below:

    Video

    Modifications

    • Make it vegetarian: sub out toasted pecan pieces for the bacon to add crunch. Simply place pecan pieces in a skillet over low-medium heat, and stir around until fragrant, about 5 minutes. Add the olive oil and remaining dressing ingredients to the nuts over low heat and keep warm until ready to serve.
    • Make it {even more!} heart-healthy: if you are serving someone on a cardiac/heart-healthy diet, use Morton's Lite Salt instead of regular salt, sub turkey bacon for the thick-cut bacon, and olive oil for the bacon fat.
    • Make it diabetic-friendly: substitute a sugar-free syrup for the maple syrup, and dilute ½ of the pomegranate juice with water.

    And there you have it! For more Thanksgiving inspiration, check out my dedicated THANKSGIVING page!

    A white bowl filled with roasted brussels sprouts and butternut squash with a cut butternut squash half on the side.

    Are you ready to get make these Roasted Sprouts and Squash with Warm Pomegranate Bacon Dressing? I’m so excited for you to try this recipe. Once you get the chance to make it, please let me know how it turns out for you!

    Leave a comment and rate the recipe below. This will help me with the creation of future recipes!

    I’d also love to feature your creation in my weekly newsletter, so you can upload a photo to Instagram with the tag @sweetcayenne5 to be featured! Quick and easy recipe videos are available on my YouTube channel, and lots of menu inspiration on my Pinterest boards.

    Recipe

    A white bowl filled with roasted brussels sprouts and butternut squash with a cut butternut squash half on the side.

    Roasted Brussels Sprouts and Butternut Squash with Warm Pomegranate Bacon Dressing

    This Roasted Sprouts and Squash with Warm Pomegranate Bacon Dressing is a gorgeous side dish that I plan on serving all through the fall and holiday season!
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8 Servings

    Ingredients

    • 1 pound of Brussels sprouts, cut in half with ends trimmed
    • 3 cups diced butternut squash, cut into ½’’ cubes (about 1 ½ pounds)
    • Olive oil, salt, and pepper
    • 3 slices thick-cut bacon, diced (or turkey bacon)
    • ⅓ cup pomegranate juice
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon Dijon mustard
    • 2 tablespoons maple syrup
    • ½ cup pomegranate seeds

    Instructions

    • Preheat oven to 425℉. Line a baking sheet with parchment paper.
    • Place the Brussels sprouts and squash on the baking sheet. Drizzle about a tablespoon of olive oil, and sprinkle with salt and pepper. Toss to combine. Roast until tender, about 20-25 minutes, tossing halfway through the cooking time.
    • While the veggies roast, cook the bacon pieces in a skillet over medium heat until crispy. While the bacon is cooking, whisk together the pomegranate juice, cider vinegar, Djion, and maple syrup.
    • Once the bacon is cooked, use a slotted spoon to transfer the pieces to a paper towel-lined dish.
    • Measure out 3 tablespoons of the bacon fat to keep in the hot skillet (or remove all of the bacon fat and replace with 3 tablespoons of olive oil). Whisk in the pomegranate juice mixture and stir over low heat until heated through. Stir in the pomegranate seeds and bacon pieces. Keep warm until the veggies are done roasting.
    • Remove the veggies from the oven and place in a serving bowl. Drizzle the warm pomegranate dressing on top and toss to combine. Serve and enjoy!

    Notes

     
     
    Serving: 1Serving | Calories: 210kcal | Carbohydrates: 27g | Protein: 5.6g | Fat: 9.7g | Saturated Fat: 2.3g | Cholesterol: 9mg | Sodium: 169mg | Potassium: 569mg | Fiber: 3.3g | Sugar: 14.9g | Calcium: 54mg | Iron: 1mg

    Pin this, pretty please!

    A white bowl filled with roasted brussels sprouts and butternut squash with a cut butternut squash half on the side.

    Don't miss these recipes!

    • A white bowl filled with pizza pasta salad garnished with fresh basil leaves.
      Pepperoni Pizza Pasta Salad
    • An overhead shot of a glass baking dish with green bean bundles and a serving spoon.
      Bacon-Wrapped Green Bean Bundles
    • Roasted potatoes on a white platter garnished with chopped garlic and herbs.
      Crispy Roasted Potatoes with Garlic and Herbs
    • A white ceramic bowl filled with roasted mushrooms garnished with chopped parsley.
      Roasted Mushrooms with Balsamic Glaze

    Want more?

    Sign up for my weekly newsletter and get exclusive content (like menus, cooking downloads, and more!), blog recaps, and a chance to connect or be featured!

    Affiliate Disclosure

    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

    5 from 1 vote (1 rating without comment)

    Primary Sidebar

    Hello there!

    I'm Whitney, the chef, photographer, dietitian, and blogger-extraordinaire behind Sweet Cayenne. Welcome to my online kitchen!

    About Whitney & Sweet Cayenne

    What's In Season

    • A pink bowl on a cutting board filled with sweet potato lentil curry and rice.
      Sweet Potato Lentil Curry with Coconut and Spinach
    • A cinnamon roll on a white rimmed plate.
      Sweet Potato Cinnamon Rolls
    • A cinnamon apple cake with two slices cut out on a piece of parchment paper with a navy blue background.
      15+ Healthy Apple Recipes
    • Bell Pepper Nachos
    • An up-close shot of a white bowl of Southern-style pasta e Fagioli.
      Southern-Style Pasta e Fagioli
    • Two Kentucky Hot Brown Sliders on a blue ceramic plate with a baking dish of sliders and blue napkin in the background.
      Kentucky Hot Brown Sliders

    Free cookbook and menu planners!

    Subscribe to my weekly newsletter & receive a free e-cookbook of my 25 best recipes along with menu planning sheets!

    Cozy Cooking:

    A pink bowl on a cutting board filled with sweet potato lentil curry and rice.

    Sweet Potato Lentil Curry with Coconut and Spinach

    An overhead shot of a white soup ramekin filled with ribolita soup and topped with crusty bread on black background.

    Instant Pot + Slow Cooker Ribolita (Italian Bread Soup)

    A gray plate of red beans and rice with a gingham dish towel and a glass of water on the side.

    Instant Pot Red Beans and Rice

    An overhead shot of a white bowl filled with turkey and drop biscuit dumplings.

    Turkey and Drop Biscuit Dumplings (Instant Pot or Stovetop)

    A white bowl of soup filled with posole verde and garnished with avocado and cilantro.

    Instant Pot Chicken Posole Verde

    An overhead shot of a wicker charger with parchment paper and Mango Mojo Chicken Tacos with a side of mojo sauce and avocado ranch on the side.

    Mango Mojo Chicken Tacos

    Travel Here Next:

    • The product wall of skincare items at Lemon Laine Oil Bar in Nashville, TN.
      Nashville Finds: Lemon Laine Oil Bar
    • A girl standing on a beach in Positano, Italy.
      Positano, Italy: Budget-Friendly Travel Guide
    • A photo of Civita di Bagnoregio in Italy
      The Best Tuscan Road Trip Itinerary + Tips on Driving in Italy
    • A traveling foodie's guide to the Emilia-Romagna region of Italy - including what to taste in Parma, Modena, and Bologna! European travel guide and itinerary.
      A Foodie's Guide to Emilia-Romagna, Italy

    Cooking Guides

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact
    • Photography Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 SweetCayenne

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.