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

When fall rolls in, it’s time to bring warm, cozy flavors to the table, and this Roasted Brussels Sprouts and Butternut Squash dish does just that. Roasting brings out the natural sweetness of Brussels sprouts and butternut squash, and when you add crispy bacon, sweet cranberries, and creamy feta, you get a perfect balance of flavors and textures. It’s a satisfying side dish for fall gatherings or can even stand alone as a light meal. Let’s dive in and make this autumn-inspired dish that will surely become a seasonal favorite!

Jump to Recipe

Why You’ll Love This Recipe 🍂

This dish combines the best of fall flavors with minimal prep. The Brussels sprouts and butternut squash roast to golden perfection, developing a delicious caramelized flavor that’s balanced with savory bacon, tangy feta, and a pop of sweetness from dried cranberries. Drizzle on some balsamic glaze, and you’ll add just the right amount of acidity to bring all these ingredients together. Plus, it’s a one-pan recipe that makes cleanup a breeze!

Ingredients You’ll Need 🛒

For the Roasted Vegetables:

• 1 lb Brussels sprouts, halved – Brussels sprouts are a fantastic vegetable to roast, and they take on a nutty, earthy flavor when caramelized.
• 1 small butternut squash, peeled and cubed – The sweetness of the squash contrasts perfectly with the savory ingredients, making it a great fall staple.
• 4 slices bacon, chopped – Adds a smoky, salty flavor that complements the sweetness of the vegetables.
• 2 tablespoons olive oil – Helps to coat the vegetables for an even roast.
• Salt and pepper, to taste – Essential for bringing out the flavors of the veggies.
• 1 teaspoon garlic powder – Adds a subtle garlic flavor without overwhelming the dish.
• 1 teaspoon dried thyme – A classic herb for roasted vegetables, bringing a warm, earthy note.

For the Toppings:

• ½ cup dried cranberries – Their sweet and tart flavor adds a delightful contrast to the savory elements.
• ½ cup feta cheese, crumbled – Creamy and tangy, feta cheese balances the sweetness of the squash and cranberries.
• 1 tablespoon balsamic glaze (optional, for drizzling) – A drizzle of balsamic glaze adds a rich, tangy finish that ties all the flavors together.

Step-by-Step Instructions 📋

Let’s break down this recipe step by step so you can make it with confidence.

Step 1: Preheat the Oven 🔥

Preheat your oven to 400°F (200°C). This temperature is ideal for roasting as it brings out the natural sweetness of the vegetables while giving the bacon a chance to crisp up.

Step 2: Prepare the Vegetables 🥬🍂

1. Combine Ingredients
   In a large mixing bowl, add the halved Brussels sprouts and cubed butternut squash.
2. Add Bacon and Seasonings
   Next, toss in the chopped bacon, olive oil, salt, pepper, garlic powder, and dried thyme. Use a large spoon or your hands to gently toss everything until the vegetables are well coated with oil and seasonings. This ensures even roasting and allows all the flavors to infuse.Tip: Try to cut the Brussels sprouts and squash into similar sizes so they cook evenly. Brussels sprouts should be halved, while butternut squash pieces should be about 1-inch cubes.

Step 3: Roast the Vegetables 🍽️

1. Spread on a Baking Sheet
   Arrange the vegetable and bacon mixture on a large baking sheet. Spread everything out in an even layer so that the vegetables roast instead of steaming. This step is key to achieving those crispy edges on the Brussels sprouts and tender, caramelized squash.
2. Roast to Perfection
   Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through, give the veggies a quick stir to promote even cooking. The Brussels sprouts should be crispy and golden, while the butternut squash should be tender and lightly caramelized.Pro Tip: For extra crispiness, you can broil the vegetables for the last 2-3 minutes of cooking. Just keep an eye on them so they don’t burn.

Step 4: Add Cranberries and Feta 🍒🧀

1. Remove from the Oven
   Once the vegetables are done roasting, take the baking sheet out of the oven and let it cool for a minute or two.
2. Add Toppings
   Sprinkle the dried cranberries and crumbled feta cheese over the roasted vegetables. Toss gently to combine. The feta will slightly soften from the heat, creating a creamy texture that melds beautifully with the roasted veggies.

Step 5: Serve and Enjoy 🍽️

1. Finishing Touch
   For an optional touch of acidity, drizzle the dish with balsamic glaze. This enhances the flavors with a sweet and tangy finish that balances the richness of the bacon and feta.
2. Serve Warm
   Serve the Roasted Brussels Sprouts and Butternut Squash warm as a side dish or a light main course. The combination of textures and flavors makes it a standout dish perfect for fall gatherings, Thanksgiving dinners, or any cozy evening at home.

Recipe Tips and Tricks 🧑‍🍳

• Make-Ahead Tip: You can prep the Brussels sprouts and butternut squash a day in advance. Keep them stored in an airtight container in the refrigerator, then toss with the bacon, oil, and seasonings just before roasting.
• Bacon Alternatives: For a vegetarian version, skip the bacon or replace it with sliced almonds or pecans for a nutty crunch.
• Herb Variations: Feel free to experiment with other herbs like rosemary or sage, which pair well with roasted vegetables.
• Using Fresh Garlic: If you prefer fresh garlic over garlic powder, mince two garlic cloves and toss them with the vegetables before roasting. The garlic will become fragrant and slightly caramelized.

Storage and Reheating 🥡

If you have leftovers (though it’s rare!), you can store them in the fridge for 3-4 days.

• To Reheat: Warm leftovers in the oven at 350°F (175°C) for about 10 minutes, or until heated through. Reheating in the oven helps maintain the crispiness of the veggies.
• Freezing Not Recommended: This dish is best enjoyed fresh or refrigerated, as the texture of roasted vegetables changes when frozen.

Serving Suggestions 🌿

This dish pairs well with a variety of mains, or you can enjoy it on its own as a hearty vegetable dish.

• As a Side Dish: Serve with roasted turkey, baked chicken, or pork tenderloin for a balanced, nutritious meal.
• On a Salad: Add the roasted vegetables to a bed of greens like spinach or arugula, then drizzle with a little balsamic glaze or vinaigrette for a warm autumn salad.
• With Grains: For a more filling meal, serve alongside quinoa, wild rice, or farro. The grains will absorb the flavors of the roasted veggies and feta, making each bite delicious.

Frequently Asked Questions ❓

1. Can I use fresh cranberries instead of dried?
Yes, but keep in mind that fresh cranberries are much tarter than dried. You may want to sprinkle a little sugar over the cranberries before adding them to the dish to balance the flavors.

2. Can I substitute the feta cheese?
Absolutely! Goat cheese or blue cheese would both be delicious in this recipe, offering a different kind of tangy creaminess.

3. Is it necessary to use balsamic glaze?
Not at all! The balsamic glaze is optional, but it adds a lovely tangy sweetness that complements the other flavors. You can also use balsamic vinegar for a similar effect.

4. Can I make this dish vegan?
Yes! Simply omit the bacon and feta cheese. You can add nuts for extra texture, and a drizzle of olive oil or maple syrup can replace the balsamic glaze for a touch of sweetness.

Final Thoughts 🌟

Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta is a recipe you’ll want to return to throughout the fall and winter months. It’s versatile, easy to make, and full of warm, comforting flavors. Whether you’re serving it as a side for a holiday meal or a cozy family dinner, this dish is sure to impress. The combination of crispy bacon, creamy feta, and caramelized vegetables, topped with sweet cranberries and a balsamic drizzle, makes it unforgettable. Enjoy the delightful flavors of fall in every bite!