⭐ Roasted Brussels Sprouts & Butternut Squash with Bacon, Cranberries & Feta

Ingredients

For the Vegetables

• 4 cups Brussels sprouts, halved

• 4 cups butternut squash, peeled & cubed

• 3–4 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika (optional)

For the Bacon & Add-ins

• 6–8 slices thick-cut bacon, chopped

• ¾ cup dried cranberries

• ½–1 cup feta cheese (or goat cheese), crumbled

• 2–3 tbsp fresh parsley, chopped (optional)

For the Dressing (Optional but Delicious)

• 2 tbsp olive oil

• 1 tbsp maple syrup or honey

• 1 tbsp apple cider vinegar or balsamic

• 1 tsp Dijon mustard

• Pinch of salt & pepper

⭐ Instructions

1. Roast the Vegetables

1. Preheat oven to 400°F (200°C).

2. Place Brussels sprouts and butternut squash on a large baking sheet.

3. Drizzle with olive oil, then sprinkle salt, pepper, garlic powder, and paprika.

4. Toss well, spreading evenly in a single layer.

5. Roast for 25–30 minutes, flipping halfway, until caramelized and tender.

2. Cook the Bacon

1. While vegetables roast, cook chopped bacon in a skillet over medium heat until crispy.

2. Remove bacon pieces and drain on paper towels.

3. (Optional) Reserve 1 tbsp of the bacon fat to mix into the dressing or drizzle over the veggies.

3. Mix Everything Together

In a large serving dish or bowl:

1. Add roasted Brussels sprouts and squash.

2. Toss in crispy bacon.

3. Add dried cranberries.

4. Sprinkle feta or goat cheese over the top.

5. Add chopped parsley if desired.

4. Add Dressing (Optional but recommended)

Whisk together:

• olive oil

• maple syrup/honey

• vinegar

• Dijon

• salt & pepper

Drizzle lightly over the dish and gently toss.

⭐ Serve

Serve warm or at room temperature. Perfect for:

• Holiday meals

• Potlucks

• Weeknight dinners

• A hearty side dish