Roasted Brussels Sprouts, Butternut Squash & Bacon Recipe | Easy Holiday Side Dish

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat; smoked sausage adds flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is dairy-free; mozzarella is less expensive.

Peel the butternut squash with a potato peeler and remove all of the seeds.

Chop the butternut squash into small or medium cubes.

Slice a large white onion.

Fry the bacon over medium heat until golden brown and crispy.

Remove the bacon from the bacon fat and set it aside, but do not discard the bacon fat.

Combine the frozen brussels sprouts, sliced onion, and chopped butternut squash in a large bowl.

Sprinkle kosher salt and freshly ground black pepper over the vegetables.

Drizzle the bacon fat over the brussels sprouts, butternut squash, and onions.

Toss everything to ensure it is nicely coated with the bacon fat.

Sprinkle in red pepper flakes for spice (optional).

Roast the mixture in the oven uncovered at 400°F for about 20 to 25 minutes.

Remove from the oven and sprinkle the reserved bacon on top of the roasted veggies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens