Description
A vibrant, sweet-savory side dish featuring roasted Brussels sprouts and butternut squash tossed with honey, crispy bacon, tart cranberries, and creamy feta cheese.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb butternut squash, peeled and cubed
- 4 slices thick-cut bacon, chopped
- 2 tbsp olive oil
- 2 tbsp honey
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1 tsp garlic powder
- Salt and black pepper to taste
- Fresh thyme leaves for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts and butternut squash with olive oil, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and caramelized.
- While vegetables roast, cook bacon in a skillet over medium heat until crispy. Drain on paper towels.
- Remove vegetables from oven. Drizzle with honey and add cranberries and bacon. Toss gently to combine.
- Transfer to a serving dish, top with crumbled feta and fresh thyme if using. Serve warm.
Notes
You can customize the seasonings to taste.