Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta
This roasted Brussels sprouts and butternut squash dish is a flavorful, nutrient-packed side that balances savory, sweet, and tangy flavors. The caramelized Brussels sprouts and butternut squash pair beautifully with crispy bacon, chewy cranberries, and creamy feta cheese, making it a perfect dish for holiday dinners, meal prep, or weeknight meals.
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Roasted Vegetables:
- 1 lb Brussels sprouts, trimmed and halved
- 3 cups butternut squash, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cinnamon (optional, for warmth)
For the Toppings:
- 4 slices bacon, cooked and crumbled
- ½ cup dried cranberries
- ½ cup feta cheese, crumbled
- ¼ cup pecans or walnuts, toasted (optional)
- 1 tablespoon balsamic glaze (optional, for drizzling)
Instructions
Step 1: Preheat Oven
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Roast the Vegetables
- In a large bowl, toss Brussels sprouts and butternut squash with olive oil, garlic powder, salt, pepper, and cinnamon.
- Spread evenly on the baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway through, until golden and caramelized.
Step 3: Cook the Bacon
- While veggies roast, cook bacon in a skillet over medium heat until crispy.
- Drain on paper towels and crumble into small pieces.
Step 4: Assemble the Dish
- Transfer roasted veggies to a serving bowl.
- Sprinkle with bacon, cranberries, feta, and toasted pecans.
- Drizzle with balsamic glaze (if using) for extra flavor.
Step 5: Serve & Enjoy!
- Serve warm as a side dish for holiday meals or as a hearty salad.
Serving Suggestions
✔ Pair with Roasted Chicken or Turkey – Perfect for holiday dinners.
✔ Serve Over Quinoa or Rice – Turns it into a complete meal.
✔ As a Warm Salad – Toss with mixed greens and a light vinaigrette.
Tips for Success
✔ Roast in a Single Layer – Prevents steaming and ensures crispy edges.
✔ Use Fresh Brussels Sprouts – They caramelize better than frozen ones.
✔ Don’t Overcrowd the Pan – Too many veggies will prevent crispiness.
✔ Add the Toppings After Roasting – Keeps bacon crispy and feta fresh.
✔ Adjust Sweetness – Use maple syrup or honey if you want a sweeter touch.
Nutritional Information (Per Serving, Approximate)
- Calories: 250
- Carbs: 24g
- Protein: 7g
- Fat: 14g
- Fiber: 5g
- Sugar: 12g
- Sodium: 380mg
Health Benefits
✅ High in Fiber – Supports digestion and gut health.
✅ Packed with Antioxidants – Brussels sprouts and squash are nutrient-dense.
✅ Good Source of Healthy Fats – Olive oil, pecans, and feta provide essential fats.
✅ Naturally Sweetened – Dried cranberries and butternut squash offer natural sweetness.
✅ Great for Heart Health – Bacon in moderation, combined with fiber-rich veggies, makes this a well-balanced dish.
Frequently Asked Questions (Q&A)
Q: Can I make this ahead of time?
A: Yes! Roast the veggies and cook the bacon ahead, then store separately. Reheat and assemble before serving.
Q: Can I make it vegetarian?
A: Absolutely! Just skip the bacon and add more nuts for crunch.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Q: Can I use frozen butternut squash?
A: Yes, but thaw and pat dry before roasting to avoid excess moisture.
Q: What can I substitute for feta cheese?
A: Goat cheese or Parmesan work well as alternatives.
This Roasted Brussels Sprouts & Butternut Squash dish is an easy, festive, and nutrient-packed side that’s perfect for any occasion. Whether for a holiday feast or a simple family meal, it’s sure to be a hit. Enjoy!