Breakfast & Brunchculinaryhill5.0
Harvest Roasted Vegetables
An easy recipe for Harvest Roasted Vegetables with butternut squash, Brussels sprouts, cranberries, bacon, and walnuts. Your new favorite fall side dish!
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat oven to 400 degrees. Line a baking sheet with parchment or foil for easy clean up.
2
In a large skillet over medium-high heat, cook bacon until crispy. Remove bacon from skillet, chop, and set aside. Reserve 1/4 cup rendered bacon fat and discard the rest (or add olive oil to reach 1/4 cup fat).
bacon (see note 1)8 ounces
3
In a large bowl, add Brussels sprouts, squash, cranberries, and rosemary. Drizzle with bacon fat and toss to coat. Spread evenly in a single layer on prepared baking sheet, arranging the sprouts cut-side down as much as possible.
bacon (see note 1)8 ounces
4
Bake until vegetables begin to brown and are tender, about 40 to ⏱️ 45 minutes. Remove from oven and transfer to serving dish. Add chopped bacon, walnuts, and salt and pepper to taste and toss to combine.
bacon (see note 1)8 ounces
Nutrition Facts
calories
188 kcal
fat Content
13 g
serving Size
0.5 cup
fiber Content
3 g
sugar Content
2 g
sodium Content
501 mg
protein Content
12 g
trans Fat Content
1 g
cholesterol Content
28 mg
carbohydrate Content
8 g
saturated Fat Content
4 g
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