Description
Roasted Brussels Sprouts & Butternut Squash Delight
A delicious and nutrient-packed side dish that pairs well with any meal!
Ingredients:
2 cups Brussels sprouts, halved
2 cups butternut squash, cubed
4 slices crispy bacon, chopped
½ cup crumbled feta cheese
½ cup dried cranberries
2 tbsp olive oil
1 tbsp maple syrup
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
Instructions:
Preheat oven to 400°F (200°C).
Toss Brussels sprouts and butternut squash with olive oil, maple syrup, paprika, salt, and pepper.
Roast for 25-30 minutes, flipping once.
Remove and mix in bacon, cranberries, and feta.
Serve and enjoy this veggie-packed delight!
#EatMoreVeggies
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 400°F (200°C) to ensure it’s hot and ready. While it heats, prepare your vegetables: wash the Brussels sprouts, trim the ends, and cut them in half. Peel the butternut squash, remove the seeds, and cut it into uniform 1-inch cubes for even cooking. In a large mixing bowl, combine the olive oil, maple syrup, smoked paprika, salt, and black pepper. Add the prepared veggies and toss thoroughly until every piece is evenly coated. Spread the mixture in a single layer on a large, rimmed baking sheet lined with parchment paper. Roast on the middle rack for 15 minutes, then remove the tray, flip the vegetables with a spatula, and return to the oven for another 10-15 minutes, or until the squash is tender and the sprouts are caramelized and crispy on the edges. While the vegetables roast, cook your bacon until crispy, then chop it. Once the vegetables are out of the oven, immediately transfer them to a serving bowl and gently fold in the chopped bacon, dried cranberries, and crumbled feta cheese. The residual heat will slightly soften the feta and plump the cranberries.
Serving Suggestions
This versatile dish shines in many settings. Serve it warm as a standout side for a holiday feast alongside roast turkey or baked ham. For a hearty vegetarian meal, spoon it over a bed of quinoa or farro and add a handful of toasted pecans. It also makes a fantastic addition to a grain bowl with some grilled chicken or salmon. For a festive brunch, top it with a poached or fried egg. The sweet, savory, and smoky flavors pair beautifully with a crisp, dry white wine or a light-bodied red.
How-to Summary
To summarize: Preheat oven to 400°F. Toss halved Brussels sprouts and cubed butternut squash with a mixture of olive oil, maple syrup, smoked paprika, salt, and pepper. Roast on a sheet pan for 25-30 minutes, flipping halfway. Remove from oven and mix in chopped crispy bacon, dried cranberries, and crumbled feta cheese before serving.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can roast the vegetables up to a day in advance. Store them covered in the fridge and reheat in the oven at 350°F for 10-15 minutes before adding the bacon, cranberries, and feta.
How do I prevent the vegetables from getting soggy? The key is to ensure they are completely dry before tossing with oil and to spread them in a single, uncrowded layer on the baking sheet. Overcrowding steams the vegetables instead of roasting them.
What’s a good vegetarian substitute for the bacon? For a smoky, savory element without meat, try adding ½ cup of chopped, toasted walnuts or pecans, or use a tablespoon of smoked salt in the seasoning mix.
Can I use a different type of squash? Absolutely. Acorn squash, delicata squash (which doesn’t need peeling), or even sweet potato cubes are excellent substitutes for butternut squash.
My feta cheese seems to melt and disappear. What happened? Feta can melt if mixed in while the vegetables are piping hot. For distinct crumbles, let the roasted veggies cool for 3-5 minutes before gently folding in the cheese.
Common Mistakes to Avoid
Avoid cutting the vegetables in uneven sizes, as smaller pieces will burn before larger ones cook through. Do not skip the step of flipping the vegetables halfway through roasting; this ensures even caramelization on all sides. Resist the urge to stir the vegetables instead of flipping—a gentle turn preserves those delicious crispy edges. Finally, do not add the dried cranberries before roasting, as they will become tough and bitter in the high heat.
Conclusion
This Roasted Brussels Sprouts & Butternut Squash Delight is more than just a side dish; it’s a celebration of texture and flavor that can elevate any meal. The combination of savory bacon, sweet cranberries, and tangy feta with the caramelized vegetables is truly irresistible. It’s a simple, reliable recipe that proves healthy eating can be incredibly delicious. Give it a try for your next dinner and watch it become a new favorite.
