Harvest Roasted Vegetables
Ingredients
The vegetables
-
1
pound
Brussels sprouts, halved
-
1
pound
butternut squash, peeled, seeded, and diced
-
1
cup
fresh cranberries
-
1
large sprig
fresh rosemary, leaves removed and chopped
The toppings
-
¼
cup
walnuts, toasted if desired and chopped
-
8
ounces
bacon
Seasoning
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- 1. Preheat the oven to 400°F and line a baking sheet with parchment or foil.
- 2. In a large skillet, cook the bacon over medium-high heat until crispy, then chop and set aside, reserving ¼ cup of the rendered bacon fat.
- 3. In a large bowl, combine Brussels sprouts, butternut squash, cranberries, and rosemary. Drizzle with the reserved bacon fat and toss to coat.
- 4. Spread the mixture evenly on the prepared baking sheet, arranging the Brussels sprouts cut-side down.
- 5. Bake for 40 to 45 minutes until the vegetables are browned and tender.
- 6. Transfer to a serving dish, add the chopped bacon, walnuts, and season with salt and pepper to taste, then toss to combine.
Nutrition Facts (estimated)
Servings
8
Calories
188
Total fat
13g
Total carbohydrates
8g
Total protein
12g
Sodium
501mg
Cholesterol
28mg
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