Roasted Brussels Sprouts & Butternut Squash with Bacon, Cranberries & Feta
Servings: 4
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 minutes
Ingredients:
For the Roasted Vegetables:
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1 lb Brussels sprouts, trimmed and halved
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1 medium butternut squash, peeled, deseeded, and cubed (about 4 cups)
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2 tbsp olive oil
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Salt and pepper, to taste
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1 tsp garlic powder
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1 tsp dried thyme (or fresh if preferred)
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1 tsp smoked paprika (optional for extra flavor)
For the Toppings:
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6 slices of bacon, chopped
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½ cup dried cranberries (or fresh if available)
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½ cup crumbled feta cheese
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Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat the Oven:
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup if desired.
2. Prepare the Vegetables:
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Trim the Brussels sprouts and cut them in half.
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Peel and cube the butternut squash into bite-sized pieces.
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Place both the Brussels sprouts and butternut squash onto the prepared baking sheet.
3. Season the Vegetables:
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Drizzle the Brussels sprouts and butternut squash with olive oil.
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Season with salt, pepper, garlic powder, dried thyme, and smoked paprika (if using). Toss to coat everything evenly.
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Spread the vegetables out in a single layer on the baking sheet to ensure even roasting.
4. Roast the Vegetables:
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Roast in the preheated oven for about 20-25 minutes, flipping halfway through the cooking time. The vegetables should be tender and lightly browned, with the Brussels sprouts having some crispy edges.
5. Cook the Bacon:
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While the vegetables roast, cook the chopped bacon in a skillet over medium heat for about 5-7 minutes, or until crispy.
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Once cooked, remove from the skillet and drain on a paper towel to remove excess fat. Set aside.
6. Add Cranberries and Feta:
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After roasting the Brussels sprouts and butternut squash, remove from the oven.
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Sprinkle the dried cranberries over the hot vegetables, allowing the heat to soften them and release their sweetness.
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Sprinkle the crumbled feta cheese over the vegetables for a tangy, creamy finish.
7. Top with Bacon and Garnish:
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Add the crispy bacon on top for crunch and savory goodness.
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Garnish with fresh parsley for color and a fresh, herbaceous touch.
8. Serve:
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Serve immediately as a side dish or light main. This dish is great for holiday meals, weeknight dinners, or special occasions!
Tips for Success:
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For Extra Crispiness: If you prefer extra crispy Brussels sprouts, increase the roasting time by a few minutes, or broil them for the last 2-3 minutes.
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Make It Vegan: Skip the bacon and feta for a plant-based version. You can also use a vegan feta alternative.
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Roast the Bacon Separately: For an even crispier result, you can roast the chopped bacon in the oven on a separate sheet at 400°F for 10–15 minutes.
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Add Nuts: Toasted pecans or walnuts can be added for extra crunch and a rich, nutty flavor.
Q&A Section
Q1: Can I use frozen butternut squash instead of fresh?
A: Yes, you can! If you’re using frozen butternut squash, there’s no need to thaw it first. Just make sure to roast it a bit longer, as frozen veggies can release more moisture.
Q2: How do I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to maintain crispiness or in the microwave for a quicker option.
Q3: Can I make this dish ahead of time?
A: Yes, you can prepare the roasted vegetables ahead of time and store them in the fridge. However, it’s best to add the bacon, cranberries, and feta right before serving so they stay fresh. You can reheat the vegetables in the oven or air fryer before serving.
Q4: What’s a good substitution for feta?
A: If you’re not a fan of feta or need a dairy-free option, you can substitute with goat cheese, vegan feta, or parmesan cheese for a different flavor.
Q5: How do I make this dish spicier?
A: To add heat, sprinkle some red pepper flakes over the vegetables before roasting, or add a little hot sauce to the finished dish.
Q6: Can I use other vegetables?
A: Yes! You can mix in other veggies like carrots, sweet potatoes, or parsnips. Just make sure they are cut to similar sizes for even roasting. You may need to adjust the cooking time depending on the vegetables.
Q7: How do I prevent the Brussels sprouts from becoming mushy?
A: The key to crispy Brussels sprouts is making sure they’re not overcrowded on the baking sheet. Spread them out in a single layer and toss them halfway through roasting to ensure even crisping.
Q8: Can I add nuts to this recipe?
A: Absolutely! Adding toasted pecans, walnuts, or almonds would provide a nice crunch and complement the flavors of the dish.