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Roasted Brussels Sprouts and Butternut Squash with Bacon

A colorful, savory-sweet side dish featuring caramelized roasted vegetables, crispy bacon, and creamy feta cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Salad, Side Dish
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 lb Brussels sprouts trimmed and halved
  • 3 cups butternut squash peeled and cubed
  • 4 strips thick-cut bacon chopped
Dressing & Toppings
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp fresh thyme
  • 0.33 cup feta cheese crumbled
  • 0.25 cup dried cranberries optional

Equipment

  • Baking sheet
  • Chef's Knife
  • Large Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss Brussels sprouts and squash with olive oil, maple syrup, thyme, salt, and pepper.
  3. Spread vegetables in a single layer on the baking sheet.
  4. Scatter chopped bacon pieces evenly over the vegetables.
  5. Roast for 25-30 minutes, tossing halfway through, until vegetables are tender and caramelized.
  6. Transfer to a serving bowl and top with crumbled feta cheese and dried cranberries.
  7. Serve warm immediately.

Notes

Ensure vegetables are dry after washing to help them roast and crisp up rather than steam.