Harvest Roasted Vegetables
User Reviews
5
Harvest Roasted Vegetables
Description
The Harvest Roasted Vegetables recipe features Brussels sprouts and butternut squash roasted with bacon fat and fresh rosemary for a savory foundation. Fresh cranberries add a burst of tartness, while toasted walnuts offer a crunchy contrast in texture. Roasting the vegetables at 400 degrees encourages caramelization and tenderness. After baking, chopped crispy bacon and walnuts are tossed with the vegetables, salt, and pepper to finish the dish.
This vegetable medley suits fall and winter meals, pairing well with roasted meats or as part of a holiday spread. The balance of fat from the bacon and walnuts with the natural sweetness and acidity of the squash and cranberries delivers a layered flavor profile. Serving it warm brings out the full depth of the roasted and fresh ingredients.
Substitutions include pancetta for bacon or other winter squashes or sweet potatoes instead of butternut squash. Fresh rosemary may be swapped for thyme, sage, or added herbs like chives after roasting. Leftovers can be refrigerated up to four days and reheated, maintaining good texture and flavor.
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 cranberries fresh
- 1 large sprig rosemary leaves removed and chopped (see note 3, fresh
- 1/4 cup walnuts toasted if desired and chopped (see note 4)
- salt freshly ground
- black pepper freshly ground
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 may be substituted with pancetta for a similar flavor and texture.
- Sweet potatoes or other winter squashes can replace butternut squash to vary flavor and texture.
- Fresh thyme, sage, chives, or parsley can be used instead of rosemary for different herb notes.
- Walnuts can be swapped with almonds, chestnuts, or hazelnuts to change the nutty crunch.
- This recipe yields about 8 generous servings.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
