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

Step 1: Prep the Vegetables

Start by preheating your oven to 400°F (200°C). While the oven heats, prepare your vegetables.

• Brussels Sprouts: Trim the tough ends off the Brussels sprouts and cut them in half lengthwise. If some of the outer leaves fall off, don’t worry—they’ll get crispy and delicious in the oven!
• Butternut Squash: Peel the butternut squash, cut off the ends, and slice it in half. Scoop out the seeds, then cut the flesh into roughly 1-inch cubes.

Step 2: Roast the Bacon

Place the bacon slices on a rimmed baking sheet and roast in the preheated oven for about 12-15 minutes, or until the bacon is crispy and browned. Once done, remove from the oven, let cool slightly, then crumble or chop it into small pieces. Save the rendered bacon fat for roasting the vegetables!

Step 3: Toss the Vegetables

In a large mixing bowl, combine the Brussels sprouts and cubed butternut squash. Drizzle with olive oil, season with salt, pepper, and dried thyme (if using), and toss to coat evenly. If you prefer an extra layer of flavor, add a tablespoon or two of the rendered bacon fat from the bacon (this will make the veggies even more savory).

Step 4: Roast the Vegetables

Spread the seasoned Brussels sprouts and butternut squash in a single layer on the same baking sheet used for the bacon. Make sure the veggies are spread out evenly to ensure they roast properly and get crispy edges.

Roast in the oven for about 25-30 minutes, flipping halfway through to ensure even cooking. The vegetables should be golden brown and tender with crispy edges.

Step 5: Assemble the Dish

Once the Brussels sprouts and butternut squash are done roasting, remove them from the oven. Transfer the vegetables to a serving platter and top with the crumbled bacon, dried cranberries, and crumbled feta cheese. The heat from the roasted vegetables will slightly soften the feta, creating a delicious creamy contrast.

If desired, garnish with fresh parsley for a pop of color and added freshness.

Serving Suggestions

This roasted vegetable medley is the perfect side dish to complement a variety of main courses. Here are a few ideas for pairing:

• Roast Chicken: Serve alongside a juicy roast chicken or turkey for a comforting, fall-inspired meal.
• Pork: The rich flavors of this dish pair wonderfully with pork tenderloin, chops, or a ham.
• Steak or Lamb: The savory elements of the bacon and feta balance well with hearty cuts of beef or lamb.
• Vegetarian Main: If you’re serving vegetarians or looking for a lighter main course, this dish can stand on its own with a side of quinoa or a simple green salad.

Why You’ll Love This Recipe

• Simple Yet Elegant: This dish looks impressive, but it’s incredibly easy to make. Roasting the vegetables enhances their natural flavors, and the bacon adds just the right amount of richness.
• Seasonal Ingredients: Featuring fall vegetables like Brussels sprouts and butternut squash, this dish celebrates the best produce of the season.
• Sweet and Savory: The balance of salty bacon, creamy feta, tart cranberries, and roasted vegetables makes each bite a flavorful experience.
• Customizable: You can adjust the toppings to suit your preferences. If you’re not a fan of feta, try goat cheese, or if you want a little extra kick, sprinkle some red pepper flakes over the top.
• Perfect for Meal Prep: This dish holds up well in the fridge, making it a great option for meal prep. You can roast the vegetables in advance and reheat them before serving.

Conclusion

Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta is a comforting, flavorful dish that brings together the best of fall. With its combination of sweet, savory, and tangy flavors, it’s the perfect side to elevate any meal. Whether you’re preparing for a holiday feast or just looking for a simple yet special dish to enjoy with your family, this recipe will quickly become a go-to favorite. So grab your Brussels sprouts and butternut squash, and get ready to enjoy the perfect fall side dish!