🥗 Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries & Feta

Roasted Brussels Sprouts and Butternut Squash with Bacon

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🥗 Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries & Feta

Serves: 6

Prep Time: 15 minutes

Cook Time: 30–35 minutes

Total Time: ~45 minutes

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🌿 Ingredients

• 4 cups Brussels sprouts, trimmed and halved
• 3 cups butternut squash, peeled and cubed
• 3 tbsp olive oil (divided)
• Salt and black pepper, to taste
• 6 slices bacon, chopped
• ½ cup dried cranberries
• ½ cup crumbled feta cheese (or goat cheese)
• 1 tbsp balsamic glaze or maple syrup (optional, for drizzling)
• Optional garnish: chopped parsley or fresh thyme

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🔥 Instructions

1. Preheat oven

• Preheat your oven to 400°F (200°C).
• Line a large baking sheet with parchment paper or foil for easy cleanup.

2. Prepare the vegetables

• In a large bowl, toss the Brussels sprouts and butternut squash with 2 tbsp olive oil, salt, and pepper.
• Spread them evenly on the baking sheet in a single layer (don’t overcrowd—use two pans if needed).

3. Roast the veggies

• Roast for 20 minutes, stirring halfway through to ensure even browning.

4. Cook the bacon

• While the vegetables roast, cook chopped bacon in a skillet over medium heat until crisp (about 6–8 minutes).
• Remove bacon with a slotted spoon and set aside on a paper towel–lined plate.
• Reserve 1 tbsp of the bacon drippings for extra flavor (optional).

5. Combine and finish roasting

• After the first 20 minutes, remove the baking sheet.
• Sprinkle cooked bacon and dried cranberries over the veggies.
• Drizzle with remaining 1 tbsp olive oil or reserved bacon fat, then return to the oven.
• Roast another 10–15 minutes, until the Brussels sprouts are golden and the squash is tender.

6. Add feta and serve

• Transfer roasted mixture to a serving bowl.
• Sprinkle with crumbled feta and a drizzle of balsamic glaze or maple syrup, if desired.
• Garnish with fresh herbs, and serve warm.

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🍽️ Serving Suggestions

• Perfect alongside roast chicken, turkey, or pork tenderloin.
• Serve as a warm salad over arugula or spinach.
• Makes a gorgeous Thanksgiving or holiday side!

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💡 Tips & Variations

• Swap feta for goat cheese or blue cheese for a different flavor profile.
• Add pecans or walnuts for extra crunch.
• Make it vegetarian by skipping the bacon and adding smoked paprika for depth.
• For meal prep: Store in the fridge up to 3 days and reheat in the oven at 350°F for 10 minutes.