If you’re looking for a side dish that’s packed with flavor, texture, and color, this Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta is the perfect choice. It’s an easy-to-make dish that’s ideal for fall and winter dinners, holiday feasts, or even just a delicious weeknight side. The combination of caramelized Brussels sprouts, roasted butternut squash, crispy bacon, tart cranberries, and creamy feta creates an irresistible blend of flavors that will have everyone asking for seconds.
What makes this dish so special is the balance of savory, sweet, and tangy flavors. The Brussels sprouts and butternut squash are roasted to perfection, bringing out their natural sweetness. The crispy bacon adds a salty crunch, while the cranberries bring a burst of tartness, and the feta ties everything together with its creamy saltiness. This dish is not only delicious but also beautiful, making it perfect for holiday dinners or dinner parties.
I first made this Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta when I was looking for a new and exciting side dish for Thanksgiving. It quickly became a favorite, and now I make it for any occasion that calls for a flavorful and festive side. The combination of roasted veggies and savory toppings is always a hit!
Why This Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta Will Be Your New Favorite
- Packed with flavor: The roasted Brussels sprouts and butternut squash are the perfect base for the crispy bacon, tart cranberries, and creamy feta.
- Healthy and comforting: This dish is a great balance of nutritious vegetables and indulgent toppings, making it both satisfying and wholesome.
- Easy to make: With simple ingredients and minimal prep, this dish comes together quickly, even for busy weeknights or holiday dinners.
- Visually stunning: The colors of the roasted vegetables, cranberries, and feta create a beautiful, festive presentation that’s sure to impress.
- Versatile: Perfect for holidays, weeknight meals, or as a make-ahead dish for gatherings.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 4 slices of bacon, chopped
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder (optional)
- 1 tbsp fresh thyme or rosemary (optional)
How to Make Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the vegetables: Trim and halve the Brussels sprouts. Peel and cube the butternut squash into bite-sized pieces. Place both the Brussels sprouts and butternut squash onto the prepared baking sheet.
- Season the vegetables: Drizzle the Brussels sprouts and butternut squash with olive oil, and season with salt, pepper, and optional garlic powder. Toss everything together to ensure the vegetables are evenly coated with oil and seasoning.
- Roast the vegetables: Roast the Brussels sprouts and butternut squash in the preheated oven for 25-30 minutes, or until they are golden brown and tender, tossing halfway through for even roasting.
- Cook the bacon: While the vegetables are roasting, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove from the skillet and set aside on a paper towel to drain any excess fat.
- Assemble the dish: Once the vegetables are roasted, remove them from the oven and transfer them to a serving dish. Sprinkle with the cooked bacon, dried cranberries, and crumbled feta cheese.
- Garnish and serve: For an extra burst of flavor, sprinkle fresh thyme or rosemary over the top. Serve hot as a side dish with your favorite main course.
Tips
- Don’t overcrowd the pan: For the best roasting results, make sure the Brussels sprouts and butternut squash are spread out evenly on the baking sheet. If the pan is too crowded, they won’t roast properly and may become soggy.
- Crispy bacon: Make sure to cook the bacon until it’s crispy for that perfect crunch. If you want to make this dish a bit lighter, you can use turkey bacon or omit the bacon entirely.
- Add extra flavor: Feel free to add a drizzle of balsamic glaze or a squeeze of fresh lemon juice over the dish just before serving for a tangy kick.
- Make ahead: This dish can be made ahead of time by roasting the Brussels sprouts and butternut squash and cooking the bacon. Just combine everything and warm it up when ready to serve.
Substitutions and Variations
- Vegetarian version: Omit the bacon and add toasted nuts, such as walnuts or pecans, for an extra crunch and depth of flavor.
- Vegan version: To make this dish vegan, omit the bacon and feta, and use a dairy-free cheese alternative or simply enjoy the veggies with the cranberries for a lighter, plant-based option.
- Different cheese: If you don’t have feta, try goat cheese or blue cheese for a different flavor profile.
- Spicy version: Add a pinch of red pepper flakes to the vegetables before roasting for a little heat.
Make a Healthier Version
- Low-fat: For a lower-fat version, you can use turkey bacon or omit the bacon entirely and swap the feta for a lighter cheese, such as part-skim mozzarella or ricotta.
- Low-carb: This dish is naturally low in carbs, but you can make it even lower by reducing the amount of butternut squash and using more Brussels sprouts.
- Increase the veggies: Add other vegetables like sweet potatoes, carrots, or parsnips to the mix for a variety of textures and nutrients.
Closing
And there you have it! Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta is the perfect side dish to add flavor and color to your holiday table or weeknight dinner. With its combination of roasted vegetables, crispy bacon, tangy cranberries, and creamy feta, this dish is packed with flavor and sure to impress. Whether you’re serving it for Thanksgiving, Christmas, or any special meal, it’s a recipe that will quickly become a family favorite. Don’t forget to let us know how your dish turns out, and check out more of our easy and delicious side dish recipes!
Frequently Asked Questions
- Can I make this dish ahead of time?
Yes! You can roast the Brussels sprouts and butternut squash, cook the bacon, and prepare the cranberries and feta in advance. Just combine everything before serving and warm in the oven if necessary. - Can I use frozen Brussels sprouts and butternut squash?
Yes, you can use frozen Brussels sprouts and butternut squash, but be sure to thaw them completely and pat them dry before roasting to avoid excess moisture. - Can I add other vegetables to this dish?
Absolutely! Feel free to add vegetables like carrots, sweet potatoes, or even red onion to the mix for extra flavor and texture. - Can I make this dish vegetarian?
Yes! Simply omit the bacon and replace it with toasted nuts or seeds for added crunch. You can also add extra cheese, such as goat cheese or a dairy-free alternative, for extra creaminess. - How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. - Can I use a different cheese?
Yes! You can use goat cheese, blue cheese, or even mozzarella if you don’t have feta. Each will bring its own unique flavor to the dish. - Can I use fresh cranberries instead of dried?
Yes, fresh cranberries can be used, but you may want to cook them down with a bit of sugar to soften them before adding them to the dish, as fresh cranberries can be quite tart. - How can I make this dish spicier?
Add a pinch of red pepper flakes to the Brussels sprouts and butternut squash before roasting for a bit of heat. - Can I make this dish without bacon?
Yes, if you prefer a lighter dish or are looking for a vegetarian version, simply omit the bacon and consider using roasted nuts or seeds for extra crunch. - How do I know when the vegetables are done roasting?
The vegetables are done when they are golden brown and tender when pierced with a fork, typically after 25-30 minutes of roasting at 400°F (200°C).
Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta
4
30
minutes40
300
kcal0
minutesKeep the screen of your device on
Ingredients
1 lb 1 Brussels sprouts, trimmed and halved
1 small 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
4 slices 4 bacon, chopped
1/2 cup 1/2 dried cranberries
1/2 cup 1/2 crumbled feta cheese
2 tbsp 2 olive oil
Salt and pepper, to taste
1 tsp 1 garlic powder (optional)
1 tbsp 1 fresh thyme or rosemary (optional)
Directions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the vegetables: Trim and halve the Brussels sprouts. Peel and cube the butternut squash into bite-sized pieces. Place both the Brussels sprouts and butternut squash onto the prepared baking sheet.
- Season the vegetables: Drizzle the Brussels sprouts and butternut squash with olive oil, and season with salt, pepper, and optional garlic powder. Toss everything together to ensure the vegetables are evenly coated with oil and seasoning.
- Roast the vegetables: Roast the Brussels sprouts and butternut squash in the preheated oven for 25-30 minutes, or until they are golden brown and tender, tossing halfway through for even roasting.
- Cook the bacon: While the vegetables are roasting, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove from the skillet and set aside on a paper towel to drain any excess fat.
- Assemble the dish: Once the vegetables are roasted, remove them from the oven and transfer them to a serving dish. Sprinkle with the cooked bacon, dried cranberries, and crumbled feta cheese.
- Garnish and serve: For an extra burst of flavor, sprinkle fresh thyme or rosemary over the top. Serve hot as a side dish with your favorite main course.
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