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Roasted Fall Veggies with Pomegranate Seeds

I hope everyone had a great Thanksgiving! My husband and I enjoyed brunch with his family and dinner with mine. The next day we had leftovers at his parents. Unfortunately, on Saturday we both got really sick (and we haven’t ate romaine lettuce in awhile). We are the only ones that got sick, so it is questionable where it came from. I can’t remember the last time I got that sick and glad I recuperated quickly. The next day was a perfect day to stay at home and decorate the Christmas tree!

Even though Thanksgiving is over, there are still fall veggies available: fall squash, pomegranates, kale, collard greens, cauliflower, broccoli, and brussels sprouts. Roasted veggies are my favorite way to prepare them because they bring out the sweetness of the produce. The dish below is one my mother-in-law makes for Thanksgiving every year. I unfortunately didn’t eat there, so decided to make it post-Thanksgiving to enjoy all the flavors.

Roasted Fall Veggies with Pomegranate Seeds

Recipe by bittnutritionCourse: Dinner, Healthy Tips


Prep time


Cooking time





Roasting fall veggies brings out their sweetness and add a touch of color with the pomegranate seeds.


  • 1/2 butternut, cubed

  • 2 cups brussels sprouts, halved

  • 1/2 onion, chopped

  • 1 cup cauliflower

  • 1 tbsp olive oil

  • 1/4 tsp fresh thyme

  • 1/4 tsp fresh rosemary

  • S&P to taste

  • 1 pomegranate, seeds removed


  • Preheat oven to 400°F.
  • Mix all veggies (except pomegranate seeds) with olive oil, herbs, and spices.
  • Bake for 35 to 40 minutes, until golden and crisp to likeness.
  • Sprinkle with pomegranate seeds.

As a dietitian blogger, I like to create healthy recipes that are delicious. But, I don’t want this blog to be just about recipes. I will also be sharing some nutritional tips on produce as the seasons come and go. My family has a farm market and we sell about 35 different types of produce throughout the year. At the market, I have a dietitian board where I provide bi-weekly (or weekly) healthy tips on a specific food item. With the specific item for that week, I provide a recipe so the customers can try healthy ways to incorporate produce. So with this blog, I will give nutritional tips! Starting with…brussels sprouts.

All About: Brussels Sprout

  • From the Brassica family (like broccoli and cabbage)
  • They grow on long stems
  • In season: autumn-spring
  • Keep in fridge for 10 days and 5 weeks in the freezer
  • Has a strong odor and bitter taste, but sweet when roasted
  • Phytonutrients called glucosinolates: sulfur- containing veggie
  • Glucosinolates break down into isothiocyanates: helps in cancer-protection with anti-inflammatory and as an antioxidant
  • 4g of fiber in each cup: helps digestion and lowers cholesterol
  • Rich in Vit K: benefits in blood clotting and bone health
  • Rich in Vit C: supports healthy immune system and increases iron absorption

1 thought on “Roasted Fall Veggies with Pomegranate Seeds”

  1. Pingback: 5 benefits of Pomegranate & A Winter Salad with Pomegranate Seeds – Bitt Nutrition

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About Bitt Nutrition

Welcome to BITT nutrition. I am a farmer’s daughter, registered dietitian, IIN health coach, and personal trainer looking at the body as a whole so we can have the best quality of life possible, while feeling the best!


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