Roasted Brussels Sprouts & Butternut Squash
User Reviews
4.9
Roasted Brussels Sprouts & Butternut Squash
Description
This recipe pairs trimmed Brussels sprouts and peeled, cubed butternut squash with thick-cut bacon cooked until just crisp. The bacon fat is reserved and used to coat the vegetables along with fresh cranberries, fresh thyme leaves, salt, and pepper. The mixture is spread on a parchment-lined baking sheet and roasted at 400°F until the vegetables are tender and slightly caramelized, approximately 20 to 30 minutes. The vegetables are turned halfway through for even roasting.
After roasting, a dressing of maple syrup and balsamic vinegar is whisked and tossed with the warm vegetables, adding a balance of sweetness and acidity that complements the savory bacon and earthy vegetables. The fresh cranberries provide bursts of tartness and color contrast.
This side dish serves well alongside roasted meats or as part of a holiday meal, highlighting seasonal autumn flavors and textures. The interplay of crispy bacon, tender vegetables, sweet maple-balsamic glaze, and tart cranberries creates depth and interest.
Dried cranberries may replace fresh if needed, though fresh provides brighter flavor. For a vegetarian or vegan alternative, omit bacon and substitute the bacon grease with olive or coconut oil.
Ingredients
- 5 lices Bacon thick cut
- 1 lb Brussels sprouts trimmed
- 1 lb butternut squash peeled and cubed (about 4 cups)
- 1 cup cranberries fresh
- ¼ cup maple syrup
- 2 tablespoon balsamic vinegar
- 1 tablespoon thyme fresh leaves
- salt
- black pepper
Instructions
- Cook the bacon until just crisp, and remove to a paper towel-lined plate, reserving the bacon grease.
- Preheat oven to 400°
- Prepare a large baking sheet (17 x 11) by lining with parchment paper
- Slice the Brussels sprouts in half lengthwise
- Chop the bacon strips
- In a large bowl, toss together the sprouts, cubed squash, cranberries, bacon pieces, thyme leaves, and 2 tablespoon of the reserved bacon grease.
- Spread the vegetable mixture evenly on the prepared baking sheet.
- Roast in the center of oven 20-30 minutes, turning halfway through until veggies are fork-tender and lightly browned
- whisk together maple syrup and balsamic vinegar
- Remove from oven and toss lightly with maple balsamic dressing. Sprinkle with salt and pepper. Serve immediately.
Notes
- Dried cranberries can be substituted for fresh cranberries if fresh are unavailable.
- Oven roasting time may vary based on vegetable size; monitor for fork-tender texture and slight browning.
- To make this vegetarian/vegan, omit the bacon and replace the reserved bacon grease with 2 tablespoons of olive or coconut oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 208kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 170mg | 7% |
| Potassium | 661mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 8670IU | 173% |
| Vitamin C | 84.2mg | 94% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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