Harvest Roasted Vegetables

Name: Harvest Roasted Vegetables
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 8 ounces bacon ((see note 1)); 1 pound Brussels sprouts (halved); 1 pound butternut squash (peeled, seeded, and diced (see note 2)); 1 cup fresh cranberries; 1 large sprig fresh rosemary (leaves removed and chopped (see note 3)); 1/4 cup walnuts (toasted if desired and chopped (see note 4)); Salt and freshly ground black pepper

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 8

Cost: $3.15 /serving

Author : Meggan Hill

brussels sprouts

Ingredients

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8 ounces bacon ((see note 1))1 pound Brussels sprouts (halved)1 pound butternut squash (peeled, seeded, and diced (see note 2))1 cup fresh cranberries1 large sprig fresh rosemary (leaves removed and chopped (see note 3))1/4 cup walnuts (toasted if desired and chopped (see note 4))Salt and freshly ground black pepper

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Instructions

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Step 1

Preheat oven to 400 degrees. Line a baking sheet with parchment or foil for easy clean up.

Step 2

In a large skillet over medium-high heat, cook bacon until crispy. Remove bacon from skillet, chop, and set aside. Reserve 1/4 cup rendered bacon fat and discard the rest (or add olive oil to reach 1/4 cup fat).

Step 3

In a large bowl, add Brussels sprouts, squash, cranberries, and rosemary. Drizzle with bacon fat and toss to coat. Spread evenly in a single layer on prepared baking sheet, arranging the sprouts cut-side down as much as possible.

Step 4

Bake until vegetables begin to brown and are tender, about 40 to 45 minutes. Remove from oven and transfer to serving dish. Add chopped bacon, walnuts, and salt and pepper to taste and toss to combine.