Roasted Brussels Sprouts Butternut Squash with Bacon, Cranberries, and Feta
This delightful dish pairs roasted Brussels sprouts with sweet butternut squash, crispy bacon, tart cranberries, and creamy feta cheese for a perfect balance of flavors. It's a fantastic side or main dish for any gathering.
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.
Notes
For a vegetarian option, you can substitute the bacon with a plant-based alternative.
This dish can be served warm or at room temperature.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven before serving.