Pomegranate Glazed Winter Vegetables

Wouldn’t you just love a bit of sweet heat on your caramelized, roasted vegetables? These roasted spicy orange Pomegranate Glazed Winter Vegetables get tossed with a mixture that includes luscious pomegranate molasses, orange juice, a bit of maple syrup, and a chipotle chile … an elegant side for your holiday or any time you want something a bit unique and special!

A white ceramic bowl with Roasted Spicy Orange Pomegranate Glazed Winter Vegetables - brussels and butternut squash - garnished with cilantro and pomegranate arils.

👩🏻‍🍳 Tamara Talks – Recipe Inspiration

I had planned to call these lovely Roasted Spicy Orange Pomegranate Glazed Winter Vegetables “Mexican,” but I wasn’t confident that would fly… The flavors and ingredients are definitely taken from the Mexican flavor profile: Chipotle chile in adobo, citrus, pomegranate, cilantro, garlic.

I guess it depends on your chosen veg, but winter vegetables like butternut squash and brussels sprouts aren’t typically found in a Mexican market. You are likely to find zucchini and chayote squash, along with an abundance of amazing produce.

This Mexican-inspired vegetable side dish is so EASY. HEALTHY. VEGAN. GLUTEN FREE. ALL THE THINGS. You’ll love it! It’s a side that I created to accompany the Festive Mexican Cornish Game Hens and Mexican Cilantro Rice in my Cozy Christmas Menu for Two in 2017. One of the challenges I’ve faced since our move to McAllen, TX is in cooking for 2.

My husband and I raised 4 sons, and we always had “extras” around (both people and dogs!). As I mentioned with my Cozy Thanksgiving Dinner for Two, I find it more difficult to create a menu that serves 2-4. We love leftovers… just not LEFTOVERS!  😀

At any rate, this girl uses flavor profiles to create new dishes. I love Mexican flavors, and they work really well as a glaze on roasted winter veggies! Interested in more info on Mexican produce? See The Fruits and Vegetables of Mexico and ‘More Mexican Every Day’ Gets Some Love from the Washington Post.

This menu may or may not leave you with a small lunch the next day. We are pretty careful with portion sizes, so we do have a nice lunch the next day. If cooking for a small family is a challenge you face, I’d love to hear from you. Obviously, if this menu appeals to you, simply scale it up!

Roasted Winter Vegetables with its lovely orange pomegranate glaze alongside half a fresh pomegranate, a bowl of chopped cilantro, a blood orange, and pomegranate arils.

🥦 Making Pomegranate Glazed Winter Vegetables

Make it Your Own!

Remember: Flexibility is key to becoming more comfortable in the kitchen. Don’t limit this recipe to brussels sprouts and butternut squash. Substitute your favorites, keeping in mind you may need to vary the cooking time. Sweet potatoes, delicata squash, pumpkin, green beans, beets, butternut squash, etc. would make great substitutes.

What is “Pomegranate Molasses?”

Is this an ingredient you’re familiar with? It is a favorite at Andersen casa, and one I keep in my well-stocked pantry.

Pomegranate molasses is a key ingredient in Middle Eastern cooking. When I first began using it, it was difficult (if not impossible) to find in the US. Given my love of Middle Eastern cooking, I simply made my own with pomegranate juice! It requires about 50 minutes to cook down, but requires only 3 ingredients – pomegranate juice, lemon juice, and sugar. No time for that? You can order it on Amazon, or find it in many standard and ethnic markets.

📋 Ingredients You’ll Need

Ingredients for the Pomegranate Glaze: pomegranate molasses, chipotle, orange juice and zest, olive oil, maple syrup with brussels, squash, and shallot behind.
  • pomegranate molasses – Pomegranate molasses is widely available in international foods sections of many markets. If you cannot find it, reduce pomegranate juice.
  • chipotle in adobo – Chipotle peppers aren’t terribly spicy, but if you’re not familiar with them, you might want to start with a little adobo and tasting it. If you have littles or heat averse eaters, you can omit them.
  • maple syrup or honey – I have used (and liked) both.
  • orange – Blood oranges are widely available in the winter, and I use them when they’re available. Cara cara oranges are available in the winter as well. Of course regular oranges and tangerines are fine as well!
  • olive oil
  • butternut squash – Cubed butternut squash is a great time-saving option, and most markets now sell them. If you want to substitute for the butternut squash, sweet potatoes, beets, and carrots are great.
  • brussels sprouts – Try fresh green beans if you don’t care for brussels sprouts.
  • shallots
  • pomegranate arils – Optional and for garnish.
  • cilantro

🔪 Instructions

Step 1: chop the vegetables and make the glaze.
Prep the vegetables and make the glaze.
Step 2: toss the vegetables with the glaze.
After tossing veg with glaze, spread on a baking dish
Step 3: Roast the vegetables then garnish with pomegranate arils and cilantro.
Roast until tender and caramelized.

Simplicity and elegance define this dish IMHO. The glaze ingredients get puréed until smooth, then the prepared vegetables get tossed thoroughly with it. They go into a preheated oven, and depending on size, the dish should be caramelized, tender, and gorgeous in about 30 minutes. Garnish with the pomegranate arils and chopped cilantro just prior to serving.


What can I substitute for pomegranate molasses?

There really isn’t a good substitute for pomegranate molasses. However, you can get close by reducing pomegranate juice.

Are these vegetables good leftover?

We think so! Keep them in the refrigerator for up to 3 days, and gently reheat.

What other vegetables can I use?

If changing up the vegetables, keep in mind cooking times. Beets may require longer, and you may want to leave smaller brussels whole. Sweet potatoes should be about the same. If you use a summer squash, cut them in thick slices, and try to use smaller brussels and cut them in half. Key to good roasted vegetables is in cutting them into appropriately sized pieces.

💭 Tips

Keep in mind the size of the pieces of vegetables. I recommend cutting the brussels in half lengthwise and the butternut squash in 3/4″ dice.

🍷 Pairing Suggestions

As I mentioned previously, this side dish recipe was created specifically to pair with Festive Mexican Cornish Game Hens and Mexican Cilantro Rice in my Cozy Christmas Menu for Two in 2017. The 3 dishes beautifully complement each other.

Perhaps you want a healthy side dish to serve with tajín grilled chicken breasts or chamoy glazed salmon? Both recipes are healthy, quick, and easy, and would make a lovely menu!

If you’re looking for a wine to pair with these sweet, tart, and spicy flavors, avoid oak-heavy wines and high alcohol wines. Our preference is a fruit-forward off-dry white – gewurtztraminer or riesling in an off-dry style. If you prefer a red wine, avoid heavy tannins and high alcohol wines like cabernet sauvignon and syrah. Opt instead for pinot noir or zinfandel. I hope this helps!

The holidays are a great time to “pull out all the stops,” and try some new and interesting recipes. I think you’ll find these pomegranate glazed winter vegetables will be a welcome addition to an elegant dinner party, but equally at home for a family meal.

Pomegranate Glazed Winter Vegetables with butternut squash and brussels sprouts in a white ceramic bowl.

Mexican Pomegranate Glazed Winter Vegetables

Winter vegetables get tossed with a mixture that includes luscious pomegranate molasses, citrus, a bit of maple syrup, and a chipotle chile in its adobo… fantastic, healthy, south-of-the-border flavor!
5 from 5 votes

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad/Vegetarian, Side Dish, Vegan or Vegetarian, Vegetable Side Dish
Cuisine Global, Mexican
Servings 4 servings
Calories 161 kcal


  • 1 tablespoon pomegranate molasses - (see notes)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup or honey
  • 1 small orange - zest and juice
  • 1 small chipotle - with its adobo
  • ½ teaspoon sea salt
  • 1 pound brussels sprouts - sliced lengthwise (see notes)
  • 2 cups butternut squash - peeled and cubed (see notes)
  • several grinds pepper
  • pomegranate arils - to garnish
  • chopped cilantro - to garnish


  • Preheat oven to 375 degrees (350 convection).
  • Add first 6 ingredients to a personal blender or small food processor. Process until very smooth.
  • Add the prepped root vegetables to a mixing bowl. Pour the glaze over, and toss well to combine. Season with several grinds of pepper.
  • Spread in a single layer in a casserole or baking sheet sprayed with cooking spray. I prefer my thick unglazed stone ware pan.
  • Cook in preheated oven until tender and caramelized on the edges, stirring every 10 minutes or so. I do a 3/4″ dice, and they take 25-30 minutes in my oven.
  • To serve: Garnish with pomegranate arils and chopped cilantro.


Chipotles in adobo are dried and smoked jalapenos in sauce. They’re spicy. We felt 1 small chipotle was perfect. If you can’t handle heat, use a half chipotle or just a spoonful of adobo, or omit entirely.


Calories: 161kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

Progressive Eats

Progressive Eats Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Everything Pomegranate — from pomegranate juice to molasses to fresh arils straight from the fruit. Our host this month is Beth Lee who blogs at OMG! Yummy. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. We choose a theme each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the deliciousness we’ve put together for our celebration inspired dishes!

A Pomegranate Party




Main Courses



He who has not Christmas in his heart will never find it under a tree.

~~ Roy L. Smith, clergyman

Christmas at Andersen casa always focuses around the table. Precious time with our loved ones. We will be in Charlotte, North Carolina with our oldest son, his wife, our 2 little grandsons, our third son, and my sister. While gifts will be exchanged, and the littles will provide a lot of joy, what we look forward to most is celebrating our Savior’s birth, and preparing and enjoying a meal. Together.

Tamara's signature

An Elegant Mexican-Inspired Menu for 2 to 4

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  1. My hubby started to make his own chipotle peppers because we had a bumber crop of jalapenos. Now we have crazy amount of chipotles! This looks and sounds amazing and this recipe is totally up our alley. Love the sweet-heat combo with fall vegetables!

    1. I wish we could meet up… Mark would love your husband! I’ve not done well with gardening in McAllen (heat and humidity). I hope you’ll give it a try!

  2. What a creative fusion of flavors and wonderful use of pomegranate molasses! I adore this recipe and also love roasting vegetables. This is on a permanent rotation for me!

    1. Yay! The flavors do work well, and are based on a Mexican flavor profile… but Mexican cuisine doesn’t really include brussels and winter squash. LOL.

  3. I’ve only recently started to us Pomegranate arils in my baking recipes. The idea of adding them to roasted vegetables is very appealing.

    1. Thanks so much MJ! I don’t do brussels sprouts often because hubby really doesn’t care for them… I, however, love them! Have a wonderful Christmas!