Roasted Brussels Sprouts & Butternut Squash are a perfect fall side dish, especially when you add bacon, cranberries, and a maple syrup balsamic dressing.
Why Roast Vegetables?
The dry heat of a hot oven amplifies the flavour of the veggies, gives them crisp on the outside, but keeps them tender on the inside. Roasting is also simple, easy, and you can roast everything on one pan, making clean up simple.
Brussels Sprouts Can be Delicious
Brussels Sprouts have, sometimes, had a bad rap, because, if they are cooked the wrong way, they really are awful. There was a time when most cooks boiled the sprouts until they were mushy, greyish dull green, and tasted bitter and sulfurous. No wonder nobody liked them!
Brussels sprouts, correctly cooked, are a whole different veggie. They have a pleasant bitterness and a nutty taste. Roasting them caramelizes the sprouts a little, giving them a browned, slightly crispy outside, and a tender, chewy inside.
About These Roasted Brussels Sprouts & Butternut Squash
The slight bitterness of perfectly roasted Brussels sprouts, paired with the sweetness of butternut and maple, is divine when tossed with bacon and cranberries. It's a beautiful, flavourful dish that makes a wonderful holiday side, but it's also easy enough to make on any weeknight, too. You could easily add some chicken pieces to the pan for a simple sheet pan dinner.
Brussels Sprout Nutrition
Despite being low in calories, sprouts are incredibly nutritious. They are a great source of vitamin C, as well as vitamin K, which is important for bone health. The sulfur compounds in Brussels sprouts have been shown to have cancer-fighting properties. Sprouts are high in fibre and also contain vitamin A, vitamin B6, folate, calcium, and iron. Get more info here: How Healthy are Brussels Sprouts?
Butternut Squash Nutrition
Brussels Sprouts may be nutritional stars, but butternut squash is no slouch either. This winter squash is loaded with vitamin A, fibre, and has more potassium per serving than a banana. Butternut is also a good source of vitamin C, vitamin E, iron, magnesium, and folate.
Together, these two veggies are not only delicious but nutrient-dense, too. Looking for more great vegetable sides? Brussels sprouts are also delicious raw! Check out Shaved Brussels Sprouts Salad With Apples or try Sautéed Green Beans With Lemon & Garlic, Creamy Parsnip Puree, Mashed Roasted Butternut Squash or Red Cabbage & Apple Braise
Roasted Brussels Sprouts & Butternut Squash
Ingredients
- 5 slices bacon thick cut
- 1 lb Brussels sprouts trimmed
- 1 lb butternut squash peeled and cubed (about 4 cups)
- 1 cup cranberries fresh
- ¼ cup maple syrup
- 2 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme leaves
- salt and pepper
Instructions
- Cook the bacon until just crisp, and remove to a paper towel-lined plate, reserving the bacon grease.
- Preheat oven to 400°
- Prepare a large baking sheet (17 x 11) by lining with parchment paper
- Slice the Brussels sprouts in half lengthwise
- Chop the bacon strips
- In a large bowl, toss together the sprouts, cubed squash, cranberries, bacon pieces, thyme leaves, and 2 tablespoon of the reserved bacon grease.
- Spread the vegetable mixture evenly on the prepared baking sheet.
- Roast in the center of oven 20-30 minutes, turning halfway through until veggies are fork-tender and lightly browned
- whisk together maple syrup and balsamic vinegar
- Remove from oven and toss lightly with maple balsamic dressing. Sprinkle with salt and pepper. Serve immediately.
Notes
Nutrition
Cathy
What a delicious dish! I made this for dinner tonight and just love it! I'm saving the recipe to make for special dinners. It would be a perfect vegetable side for a holiday meal.
Colleen
Hi Cathy, I'm so glad you love it. It's my go-to for holiday meals. Thanks so much for coming back to let me know.
Mattie
Hello!
Two questions,
Do you think turkey bacon would taste ok? Or should I omit the ingredient all together?
I have both fresh and dried cranberries, I have never cooked with fresh, will they cook down some and be less tart? Should I leave them whole or cut them?
Colleen
Hi Mattie, I have never tried this with turkey bacon, but I have made it without bacon. If you do omit the bacon, you should substitute the bacon grease with 2 tbsp of olive oil because the veggies roast best with a little bit of fat. I have made this with both dried and fresh cranberries. Fresh cranberries will cook down, so no need to cut them, but you can also reduce the amount to 1/2 cup if you prefer less tartness. Enjoy this recipe, and I would love to know how it turns out for you. Happy holidays!
Mattie
This turned out great! I ended up using the fresh cranberries and they cooked down nicely! I totally loved it ? a lot of big flavors. I cooked them a bit longer because I love crispy brussel sprouts.
Colleen
Hi Mattie, so happy to hear that you loved this recipe as much as we do! Thanks so much for letting me know. 🙂
Terri Gilson
I sooo agree! I'm brussel sprout crazy, but only because I eventually had them fresh and cooked properly. As a kid they were frozen, then overcooked - blah! This looks so yummy - I love the cranberry, bacon and especially the maple flavour - mmmmmm!
Colleen
Hi Terri, yes, I forgot! Not only were they always overcooked, but they started out frozen, too! This dish is yummy enough to make us forget. 🙂
Kristen
I love everything about this dish, it is perfect for fall, thanksgiving, Christmas, you name it. Definitely adding to my list.
Colleen
Kristen, yes! All those things. 🙂
Leanne | Crumb Top Baking
I love roasted veggies year round, but this time of year is just the best! Love brussel sprouts and squash, and the bacon and cranberries in this dish are a nice touch!
Colleen
I so agree, Leanne. Roasted veggies are great any time of year. The oven just brings out their flavour and makes it so simple.
Claudia Lamascolo
what a great combination of flavors together, this is so perfect for fall flavors and holiday time!
Colleen
Hi Claudia, it really is a perfect fall and holiday flavour combo. I hope you try it out!
Mary Bostow
Wow and wow, this is so delicious and it makes my mouth watering. Love Love Love this recipe! I'm sure these tastes are amazing! So YUMMY!
Colleen
Mary, I love your enthusiasm, and I know this recipe will be right up your alley!