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Roasted Brussels Sprouts and Squash

Roasted Brussels Sprouts and Squash
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  • 1 butternut squash, peeled, seeded and cubed
  • 1-2 lbs. Brussels sprouts (cut each in half)
  • 1 onion, chopped
  • 1 orange
  • 4 tbsp. honey (or maple syrup)
  • 1/2 pomegranate, seeded
  • olive oil
  • salt and pepper


  1. Preheat oven to 400°F. Spread Brussels sprouts, onion and  squash on a large baking sheet. Toss with olive oil & salt until well coated. Place the Brussels sprouts cut side down on the baking sheet.
  2. Roast for 20 minutes. Stir and toss making sure the veggies stay separated.
  3. Make the orange glaze by combining juice from 1 orange  with 4 tbsp. honey.
  4. When the Brussels sprouts are starting to crisp up, add the orange glaze and put back in the oven for about 5 minutes.
  5. Sprinkle pomegranate seeds for a beautiful finish.

Recipe and Photography Courtesy of Lauren Egger

Roasted Brussels Sprouts and Squash

Roasted Brussels Sprouts and Squash

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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