Harvest Roasted Vegetables with butternut squash, Brussels sprouts, cranberries, bacon, and walnuts. Your new favorite fall side dish!

Simple ingredients combined in delicious ways. That’s what we have going on today.

Everything you might want is here! Between the vegetables, the berries, the walnuts, and the bacon, it’s practically a complete meal in and of itself.

Harvest Roasted Vegetables on a baking sheet.

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I love Butternut squash as much as anyone, but I need a little coaxing when it comes to Brussels sprouts. Coaxing via bacon.

You start by cooking bacon until crispy. Chop up the bacon and set it aside for later, but save that rendered bacon fat and toss your veggies in it. YES! It’s even better than it sounds.

Harvest Roasted Vegetables in a white bowl.

I added fresh cranberries and some fresh rosemary, too. When all is said and done, add back the bacon and toss in some walnuts, too. These Harvest Roasted Vegetables are just begging for a spot at your Thanksgiving table!

Harvest Roasted Vegetables on a baking sheet.

Harvest Roasted Vegetables

Harvest Roasted Vegetables with butternut squash, Brussels sprouts, cranberries, bacon and walnuts. Your new favorite fall side dish!
5 from 6 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 8 servings
Course Side Dish
Cuisine American
Calories 188


  • 8 ounces bacon
  • 1 pound Brussels sprouts halved
  • 1 (1 pound) butternut squash peeled, seeded, and diced
  • 1 cup fresh cranberries
  • 1 large sprig fresh rosemary leaves removed and chopped
  • 1/4 cup walnuts chopped
  • Salt and freshly ground black pepper


  • Preheat oven to 400 degrees. Line a baking sheet with foil for easy clean up.
  • Meanwhile, cook bacon in large skillet over medium-high heat until crispy. Remove bacon from skillet, chop, and set aside.
  • Reserve ¼ cup rendered bacon fat and discard the rest. In a large bowl, toss Brussels sprouts, squash, cranberries, and rosemary with the reserved bacon fat. Spread evenly in a single layer over 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 and walnuts, tossing to combine. Season to taste with salt and pepper. Serve warm.


Calories: 188kcalCarbohydrates: 8gProtein: 12gFat: 13gSaturated Fat: 4gTrans Fat: 1gCholesterol: 28mgSodium: 501mgPotassium: 391mgFiber: 3gSugar: 2gVitamin A: 463IUVitamin C: 50mgCalcium: 32mgIron: 1mg
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Meggan Hill

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  1. Helpful information. Lucky me I found your web site by
    accident, and I am stunned why this accident didn’t came about earlier!
    I bookmarked it.5 stars

    1. Hi Monica, yes! Whatever you want. Any root vegetables or things that take the same amount of time to roast. Thank you!

    1. Yes! Absolutely! I haven’t tested it with frozen Brussels sprouts, but here are my thoughts. They will have more water in them, so they might take a little longer to cook. But, maybe not! Just keep an eye on everything and be prepared to adjust the cooking time. I will make a note to test this for you. Great question! Thanks for asking.

  2. Hi Meggan. I’d like to make this recipe totally veggie. Any suggestions to replace the bacon? Maybe use olive oil instead and veggie ‘bacon’? Thx!

    1. Hi Lisa! Yes, use olive oil. I have made these vegetables many times with olive oil and it’s really good. I would say use as much as you feel okay about adding (i.e., be generous). And yes, throw some veggie bacon on there if you want! Or leave it off, it’s good without it too. :)

    1. Hi Lexalee, this feeds about 8. What I’d do is add more butternut squash, most weigh more than a pound anyway so just use the whole thing. You could also throw in more cranberries if you wanted, or cook up a few more slices of bacon. But you should be good with just more squash. Seems the easiest to me!

  3. I am making this for Thanksgiving since it seems like the perfect side dish. 1 question, should the walnuts be roasted, salted, or raw?

    1. Hi Jamie! Sorry for not making that clear. I used roasted, salted walnuts because I love them and I just added them at the end. You could use raw if you wanted and then add the 10 minutes or so before the baking time ends to give them a bit of ‘roasted flavor.’ Totally up to you! I’ll update the post with this info, thank you for your question!

  4. I always make roast veggies to take for thanksgiving, but this sounds good with the bacon. I will be making this to take to Thanksgiving. I will leave out the nuts just in case of any allergies. I may also add carrots and green beans. I think you could prepare the day before and roast that morning. 5 stars

    1. Hi MaryAnn! There were SO many veggies I wanted to add to this, carrots and green beans sound perfect. You can’t go wrong with the bacon. And good call on leaving out the nuts! You can’t be too careful. Your make-ahead instructions sound solid. Nothing wrong with getting ahead of schedule! These veggies can handle it, for sure!

  5. This looks soooooo good! I am thinking about making it for a Thanksgiving potluck. One quick question – do I toss the veggies with the 1/4 c reserved bacon fat? Thank you!5 stars

    1. Hi Corrine! Yes! I must have not explained that clearly when I wrote the recipe, so sorry about that. I’ll go take a look and fix it up right now. Thanks for pointing that out! I hope you love the recipe. I just made it again yesterday!

  6. Oooh Meggan, this dish of veggies looks divine!

    It won’t be on our non-existant Thanksgiving table, of course, but I can absolutely see it taking pride of place on our Christmas table.

    So much flavor!5 stars