Harvest Roasted Vegetables

Meggan Hill

• Updated

5 from 15 votes

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

Leave a ReviewJump to Recipe

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.

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 Facebook, Pinterest, 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

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
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Course Side Dish
Cuisine American
Calories 188
5 from 15 votes
ReviewPrint

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.

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

  2. 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?

    Reply

    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

  6. 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

    Reply

    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.

  9. 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!

    Reply

    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!

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

    Reply

    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!

  12. 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

    Reply

    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!

  13. 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

    Reply

    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!

  14. 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

    Reply