Bacon Cranberry Brussels Sprouts And Butternut Squash Thanksgiving Side Dish
Make these easy bacon cranberry brussels sprouts and butternut squash when you want some flavorful roasted sheet pan veggies to complement your cozy fall or holiday dinner.
Equipment
2 sheet pans for roasting
Ingredients
- 1 lb Bussels Spouts - Trimmed and cut in half
- 1 whole Butternut Squash - Peeled seeded and cubed
- 4 slices Bacon - I used thick cut applewood smoked bacon
- 1/4 cup Pepitas Pumpkin Seeds - the shell-free thin green variety
- 1/4 cup Dried Cranberries - chopped
- 1/2 tsp Coarse Sea Salt + Ground Pepper
- 3 tbsp Olive Oil
- Fresh Parsley or Thyme Sprigs - For garnish, if desired
Instructions
- Pre-heat oven to 400 degrees F. Arrange cubed butternut squash on a sheet pan and toss with pinches olive oil, salt, and ground pepper.
- Now arrange Brussels sprouts on a separate sheet pan and toss with olive oil, salt, and ground pepper. Remove Brussels sprouts when browned and soft on the outside but with a little firm bite still on the inside, tossing once throughout the cooking time so they can brown evenly cook, about 25 minutes.
- Remove butternut squash when tender and fork easily pierces flesh tossing them once in between, about 30 minutes.
- Brown the bacon slices in a skillet until crisp and dark in color. Transfer to a plate with paper towels to drain and let cool completely. Chop into small pieces and set aside.
- Remove the roasted butternut squash and Brussels sprouts from the oven and let cool for 5 minutes or so then combine them all onto one sheet or platter.
- Finish off by sprinkling on chopped crispy bacon, chopped dried cranberries and pepitas seeds for delicious color and crunch. Garnish with fresh parsley or sprigs of thyme, if desired. Serve immediately.
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