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

A serving of harvest roasted vegetables on a white plate.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Harvest Roasted Vegetables Recipe

Recipe ingredients

Labeled ingredients for harvest roasted vegetables.

Ingredient 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.

Step-by-step instructions

  1. 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 ¼ cup rendered bacon fat and discard the rest (or add olive oil to reach ¼ cup fat).
A ramekin of cooked bacon next to a ramekin of bacon fat.
  1. In a large bowl, add Brussels sprouts, squash, cranberries, and rosemary. Drizzle with bacon fat and toss to coat.
Someone pouring bacon fat on a bowl of vegetables.
  1. Spread evenly in a single layer on prepared baking sheet, arranging the sprouts cut-side down as much as possible.
Uncooked harvest roasted vegetables on a parchment paper lined sheet pan.
  1. Bake until vegetables begin to brown and are tender, about 40 to 45 minutes.
Harvest roasted vegetables on a parchment paper lined sheet pan.
  1. Remove from oven and transfer to serving dish. Add chopped bacon, walnuts, and salt and pepper to taste and toss to combine.
A serving of harvest roasted vegetables on a white plate.

Recipe tips and variations

  • Yield: This recipe makes 8 generous servings.
  • Storage: Store leftovers covered in the refrigerator for up 4 days.
  • Make ahead: The vegetables can be prepped a day ahead. Store covered in the refrigerator.
  • More mix-ins: Add or substitute diced onion, fresh garlic, or peeled and chopped parsnips.
  • Finishing touches: Add a drizzle of honey or maple syrup to the finished dish for extra sweetness.
Three servings of harvest roasted vegetables on separate white plates.

How to Cut Butternut Squash

Here’s everything you need to know about peeling and cutting Butternut Squash, a versatile vegetable perfect for dinner or your holiday menu.

10 minutes
View Recipe

More fall recipes

A serving of harvest roasted vegetables on a white plate.

Harvest Roasted Vegetables

An easy recipe for 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

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

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 ¼ cup rendered bacon fat and discard the rest (or add olive oil to reach ¼ 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

  1. Bacon: Or substitute 8 ounces pancetta.
  2. 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.
  3. Rosemary: Instead of fresh rosemary, try fresh thyme or sage. Or, stir in fresh chives or parsley after roasting.
  4. Walnuts: An equal amount of almonds, chestnuts, or hazelnuts would be great here.
  5. Yield: This recipe makes 8 generous servings.
  6. Storage: Store leftovers covered in the refrigerator for up 4 days.
  7. Make ahead: The vegetables can be prepped a day ahead. Store covered in the refrigerator.
  8. More mix-ins: Add or substitute diced onion, fresh garlic, or peeled and chopped parsnips.
  9. Finishing touches: Add a drizzle of honey or maple syrup to the finished dish for extra sweetness.

Nutrition

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