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!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 188kcal

Author Meggan Hill

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

US Customary - Metric

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 1/4 cup rendered bacon fat and discard the rest (or add olive oil to reach 1/4 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.

Video

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.
Yield: This recipe makes 8 generous servings.
Storage: Store leftovers covered in the refrigerator for up 4 days.

Nutrition