This Roasted Brussels Sprouts and Butternut Squash dish combines the earthy flavors of roasted vegetables with crispy bacon, sweet cranberries, and creamy feta cheese. It’s a perfect side dish for fall gatherings or a hearty vegetarian meal on its own!
Ingredients:
For the Roasted Vegetables:
1 lb Brussels sprouts, halved
1 small butternut squash, peeled and cubed
4 slices bacon, chopped
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried thyme
For the Toppings:
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
1 tablespoon balsamic glaze (optional, for drizzling)
Instructions:
Step 1: Preheat the Oven
• Preheat your oven to 400°F (200°C).
Step 2: Prepare the Vegetables
• In a large mixing bowl, combine the halved Brussels sprouts and cubed butternut squash.
• Add the chopped bacon, olive oil, salt, pepper, garlic powder, and dried thyme. Toss everything together until the vegetables are well-coated.
Step 3: Roast the Vegetables
• Spread the vegetable and bacon mixture evenly on a large baking sheet.
• Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the
• Brussels sprouts are crispy and the butternut squash is tender.
Step 4: Add Cranberries and Feta
• Once the vegetables are roasted, remove the baking sheet from the oven.
• Sprinkle the dried cranberries and crumbled feta cheese over the roasted vegetables. Toss gently to combine.
Step 5: Serve
• Drizzle with balsamic glaze if desired, and serve warm as a delicious side dish or a light main course.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
This Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta is a flavorful dish that combines sweet, savory, and tangy elements, making it a perfect addition to your fall and winter meals! 
