Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Goat Cheese

Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Goat Cheese Recipe Post

Total Time: 40 minutes
Preparation Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Introduction

Experience a unique twist of bold, distinctive and unexpectedly harmonious flavors, wrapped in one dish called Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Goat Cheese.

Why Make This Recipe

If you crave a perfect blend of savory and sweet tastes in one dish, this recipe is a must-try. You will enjoy the deep rustic flavors of Brussels sprouts and butternut squash, highlighted by the smoky touch of bacon, sweet surprise of cranberries, and the tangy thrill of goat cheese.

How to Make Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Goat Cheese

Ingredients

– 2 cups Brussels sprouts, halved
– 2 cups butternut squash, peeled and cubed
– 4 slices of bacon, chopped
– 1/2 cup dried cranberries
– 4 oz goat cheese, crumbled
– 2 tablespoons olive oil
– Salt and pepper, to taste

Directions

1. Preheat the oven to 400°F (200°C). Lay parchment paper on a large baking sheet.
2. Put Brussels sprouts and butternut squash in a big mixing bowl. Add olive oil, salt, and pepper then toss them all together.
3. Put veggies on baking sheet for 20 minutes baking. Stir midway.
4. Simultaneously, on medium heat, fry the chopped bacon until crispy in a skillet. Transfer to the side after.
5. Sprinkle the cranberries and cooked bacon on the veggies after 20 minutes. Roast the mix for an extra 5 minutes.
6. Take out from oven, pour into a serving dish. Toss in crumbled goat cheese on top. Best served warm.

How to Serve Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Goat Cheese

This dish is best served as a warm salad or a hearty side dish along with roast meats or grilled seafood.

How to Store Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Goat Cheese

Keep leftovers in a tightly sealed container, refrigerated. It can last for up to 3 to 4 days.

Tips to Make Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Goat Cheese

To make this dish more flavorful, you may use bacon fat instead of olive oil to toss the veggies before roasting.

Variation

For a vegan version, use maple-glazed tempeh or smoked tofu instead of bacon and vegan cheese in place of goat cheese. You may also add chopped pecans for added crunch.

FAQs

1. Can I use other types of squash?
Yes, you may use any type of winter squash like pumpkin or acorn squash.

2. Can I replace the cranberries?
Yes, dried cherries or raisins can be used.

3. Can I replace Brussels sprouts with another vegetable?
Yes, broccoli or cauliflower florets are great substitutes.

Enjoy this gastronomic experience of bold flavors, diverse textures, and refreshing culinary novelty.

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