When the crisp days of autumn show up , i find there is nothing more homey than roasting Brussels sprouts and butternut squаsh in the oven together . The sprouts get a brown crust , the squаsh turns soft and sweet and you get this simple vibe that just warms you from the inside . Throw on some bacon crumbles , a handful of tart cranberries and crumble on feta cheese , and you got a bowl of fun textures and flavors that just work . It feels kinda fancy but it's easy too .
Also this dish isn't just tasty , it's full of good stuff too . You see those bright orange and green colors on your plate ? They mean vitamins and fiber and all that healthy junk . It looks nice on the table for a holiday meal or just a quick weeknight dinner . It's healthy enough to not feel guilty about , but still feels like a treat . Whether you need a side for turkey or just want something different for dinner , this roasted veggie mix will make you look like a pro .
So wipe your hands and let's get cooking . This is one of those recipes that feels like a project but it's real simple once you start . You’ll see why it's a favorite in so many kitchens now .
1. Why Choose Roasted Brussels Sprouts and Butternut Squash ?
Brussels sprouts and butternut squаsh are a solid pair . They both roast up nice and get sweeter , plus each one brings its own perks . Knowing why they work helps you see the magic behind this combo .
1.1 Nutritional Benefits of Brussels Sprouts
Brussels sprouts are full of Vitamin K and Vitamin C , which your bones and immune system love . They also pack fiber , so you stay full longer and your gut thanks you . And yeah , they taste good when they get a little crispy .
1.2 Nutritional Benefits of Butternut Squash
Butternut squаsh is loaded with beta-carotene that your body turns into Vitamin A for good eyesight and healthy skin . It's also got antioxidants and a nice bit of fiber , plus Vitamin E and potassium to keep your heart happy .
1.3 The Role of Bacon , Cranberries , and Feta
Adding crіspy bacon pieces bumps up the flavor big time with smoky saltiness . Dried cranberries give a sour sweet pop and feta cheese brings a creamy tang . All together makes each bite seem like a party .
2. Ingredient Breakdown
Good recipes start with good ingredients . Here’s what you need to build this dish right .
2.1 Fresh Ingredients
Brussels Sprouts : Pick firm green sprouts with no yellow leaves . Keep them in the fridge until you’re ready .
Butternut Squash : Go for a squаsh that's heavy for its size and has smooth tan skin . Store it in a cool dark spot until you use it .
2.2 Pantry Ingredients
Bacon : Smoked bacon gives more depth but regular bacon works too . Chop it in slices .
Dried Cranberries : Try to get ones without extra sugar if you like a bit of tang .
Feta Cheese : Sheep or cow milk both taste good here . Crumble it up so it’s easy to sprinkle .
2.3 Optional Add-ins
If you want more crunch , toss in some chopped walnuts or pecans . You can throw in fresh herbs like thyme or rosemary if you got them .
3. Detailed Recipe for Roasted Brussels Sprouts with Butternut Squash , Bacon , Cranberries , and Feta
3.1 Ingredients List
- Brussels Sprouts : 1 pound , trimmed and halved
- Butternut Squash : 1 medium , peeled and cubed
- Bacon : 6 slices , chopped
- Dried Cranberries : 1 cup
- Feta Cheese : 1 cup , crumbled
- Olive Oil : 2 tablespoons
- Salt and Pepper : to taste
- Optional Add-ins : ½ cup walnuts or pecans , 1 tablespoon fresh thyme or rosemary
3.2 Preparation Steps
1. Preheat the Oven : Set oven to 400°F (200°C) so it’s hot when you need it .
2. Preparing the Vegetables : Cut off the ends of the sprouts and slice them in half . Peel the squаsh , remove sеeds , and cut into 1-inch cubes for еven cooking .
3. Cooking the Bacon : Cook chopped bacоn in a skillet over medium heat until it’s crіspy , about 8-10 minutes . Drain on paper towels but keep the fat in the pan for flavor .
4. Combining Ingredients : In a big bowl , toss sprouts , squаsh and bacon fat with olive oil , salt and pepper . Then stir in bacon bits , nuts or herbs if using .
5. Roasting Instructions : Spread veggies in one layer on a parchment-lined sheet . Roast for 25-30 minutes , stirring once halfway , until sprouts are golden and squаsh is tender .
6. Finishing Touches : Take pan out , sprinkle cranberries and feta on top . Put back in oven for 5 more minutes so the cheese softens and cranberries warm up .
4. Tips for Perfect Roasted Vegetables
4.1 Achieving the Perfect Roast
Keep oven at 400°F (200°C) and watch your time so veggies don’t get mushy . Stir halfway so they brown all over .
4.2 Flavor Enhancements
Try adding garlic powder , smoked paprika , or a pinch of cayenne if you like heat . A drizzle of balsamic reduction before serving is also nice .
4.3 Serving Suggestions
This side goes great with roasted chicken , pork or in a grain bowl . A light white wine like Sauvignon Blanc is a good match too .
5. Nutritional Information
One serving is about 300 calories , 15g fat , 30g carbs and 10g protein . It’s a nutrient-packed side that still tastes like a treat .
If you want it lighter , use turkey bacon or less feta , or swap olive oil for avocado oil to cut calories .
6. Frequently Asked Questions
6.1 Can I make this recipe vegetarian ?
Yes , just skip the bacon and use vegan cheese or no cheese at all . It will still taste good with the veggies and cranberries .
6.2 Can I use frozen Brussels sprouts ?
You can , but they might not crisp up the same way . Thaw and pat dry to get rid of extra moisture before roasting .
6.3 What’s the best way to store leftovers ?
Put leftovers in an airtight container in the fridge for up to 3 days . Reheat in the oven at 350°F for 10-15 minutes to keep them crisp .
6.4 Can I prepare this dish ahead of time ?
You can cut veggies and cook bacon earlier ; keep them separate in the fridge . Mix and roast when you’re ready to eat for best taste .
7. Final Thoughts
This roasted Brussels sprouts and butternut squаsh recipe with bacon , cranberries and feta is a great way to celebrate produce that's in season . It works for dinner parties and simple weeknights . Feel free to tweak it with other ingredients and make it yours .
8. Call to Action
We’d love to see how yours turns out ! Share pictures in the comments or on social media and tag us so we can check out your roasted veggie creation .
Roasted Brussels Sprouts Butternut Squash with Bacon, Cranberries, and Feta
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 oven mitts
- 1 rubber spatula
- 1 measuring cups and spoons
Ingredients
- 1.5 lbs Brussels sprouts, trimmed and halved
- 1.5 lbs butternut squash, peeled and cubed
- 6 slices bacon, chopped
- ¾ cup dried cranberries
- 1 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- to taste salt
- to taste pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the halved Brussels sprouts and cubed butternut squash.
- Add the chopped bacon, olive oil, balsamic vinegar, garlic powder, thyme (if using), salt, and pepper. Toss everything until the vegetables and bacon are well-coated.
- Spread the mixture evenly on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized and the squash is soft.
- Remove from the oven and let it cool for a few minutes.
- Toss in the dried cranberries and crumbled feta cheese just before serving.
