Harvest Roasted Vegetables
User Reviews
5.0
48 reviews
Excellent
Harvest Roasted Vegetables
Report
An easy recipe for Harvest Roasted Vegetables with butternut squash, Brussels sprouts, cranberries, bacon, and walnuts. Your new favorite fall side dish!
Share:
Ingredients
- 8 ounces Bacon (see note 1)
- 1 pound Brussels sprouts halved
- 1 pound butternut squash peeled, seeded, and diced (see note 2)
- 1 cup fresh cranberries
- 1 large sprig fresh Rosemary leaves removed and chopped (see note 3)
- 1/4 cup walnuts toasted if desired and chopped (see note 4)
- Salt and freshly ground black pepper
Add to Shopping List
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment or foil for easy clean up.
- In a large skillet over medium-high heat, cook bacon until crispy. Remove bacon from skillet, chop, and set aside. Reserve 1/4 cup rendered bacon fat and discard the rest (or add olive oil to reach 1/4 cup fat).
- In a large bowl, add Brussels sprouts, squash, cranberries, and rosemary. Drizzle with bacon fat and toss to coat. Spread evenly in a single layer on prepared baking sheet, arranging the sprouts cut-side down as much as possible.
- Bake until vegetables begin to brown and are tender, about 40 to 45 minutes. Remove from oven and transfer to serving dish. Add chopped bacon, walnuts, and salt and pepper to taste and toss to combine.
Notes
- Bacon: Or substitute 8 ounces pancetta.
- Butternut squash: An equal amount of sweet potatoes, peeled and diced, would be excellent in this recipe. Or, try a different type of winter squash such as acorn squash or sugar pumpkin.
- Rosemary: Instead of fresh rosemary, try fresh thyme or sage. Or, stir in fresh chives or parsley after roasting.
- Walnuts: An equal amount of almonds, chestnuts, or hazelnuts would be great here.
- Yield: This recipe makes 8 generous servings.
- Storage: Store leftovers covered in the refrigerator for up 4 days.
Nutrition Information
Show Details
Serving
0.5 cup
Calories
188kcal
(9%)
Carbohydrates
8g
(3%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
28mg
(9%)
Sodium
501mg
(21%)
Potassium
391mg
(11%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
463IU
(9%)
Vitamin C
50mg
(56%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 188kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 501mg | 21% |
| Potassium | 391mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 50mg | 56% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
Other Recipes
You'll Also Love
Roasted Butternut Squash & Brussels Sprouts Harvest Salad with Maple Cider Vinaigrette
American
5.0
(6 reviews)
