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!

Recipe ingredients

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).

2. In a large bowl, add Brussels sprouts, squash, cranberries, and rosemary. Drizzle with bacon fat and toss to coat.

3. Spread evenly in a single layer on prepared baking sheet, arranging the sprouts cut-side down as much as possible.

4. Bake until vegetables begin to brown and are tender, about 40 to 45 minutes.

5. Remove from oven and transfer to serving dish. Add chopped bacon, walnuts, and salt and pepper to taste and toss to combine.

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.

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 minutes

View Recipe

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Harvest Roasted Vegetables

By Meggan Hill

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 mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings 8 servings

Course Side Dish

Cuisine American

Calories 188

5 from 13 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 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.

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.
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

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

Meggan Hill

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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.

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