Harvest Roasted Vegetables

This post may contain affiliate links. For more information, please see our affiliate policy.

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.


 

Recipe ingredients

Labeled ingredients for harvest roasted vegetables.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

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.
  • Whole30 Compatible: Choose an uncured no-sugar bacon such as Nature’s Rancher No Sugar Added Hickory Smoked Uncured Bacon.
  • 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.

More fall recipes

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
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!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Course Side Dish
Cuisine American
Calories 188
5 from 15 votes

Ingredients 

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.

Recipe Video

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.

Nutrition

Serving: 0.5 cupCalories: 188kcalCarbohydrates: 8gProtein: 12gFat: 13gSaturated Fat: 4gTrans Fat: 1gCholesterol: 28mgSodium: 501mgPotassium: 391mgFiber: 3gSugar: 2gVitamin A: 463IUVitamin C: 50mgCalcium: 32mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. Hi Emily, I haven’t tried it myself but I don’t see why not! I would probably also use frozen Brussels sprouts, and adjust the baking time as needed. – Meggan

  1. Would I be able to roast this for a longer time at a lower temperature? I’ll be making this for Thanksgiving with a turkey breast, which I wanted to roast at 300F. Would it be possible to roast them together?

    1. Hi Kathleen, I haven’t tried this myself but I don’t see why not. You could always turn up the oven to finish roasting them once the turkey is out and resting. Enjoy! – Meggan

View all comments