Time Required:
– Prep Time: 15 minutes
– Cooking Time: 30 minutes
– Total Time: 45 minutes
**Introduction**
Honey-Glazed Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta is more than just a side dish. It’s a colorful, flavor-packed medley that combines the sweetness of honey and cranberries with the savory taste of bacon and feta. The Brussels sprouts and butternut squash provide a healthy and hearty body to this exquisite dish that is sure to delight your palate and take your meals to a new delicious height.
**Why Make This Recipe**
This recipe is the ultimate blend of flavors and textures. The sweetness of the honey glaze perfectly balances the slight bitterness of the Brussels sprouts, while the bacon brings a savory crispness. The dried cranberries add a tangy contrast, and the creamy feta offers a perfect finishing touch. Best of all, Brussels sprouts and butternut squash are packed with vitamins and fiber, making this dish not only scrumptious but also nutritious.
**How to Make Honey-Glazed Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta**
Ingredients:
– 1 lb Brussels sprouts, halved
– 1 lb butternut squash, peeled and cubed
– 3 tbsp olive oil
– 3 tbsp honey
– Salt and pepper to taste
– 6 slices bacon, cooked and crumbled
– 1/3 cup dried cranberries
– 1/2 cup feta cheese, crumbled
Directions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine Brussels sprouts and butternut squash. Add olive oil, honey, salt, and pepper. Toss until all the ingredients are evenly coated.
3. Spread the vegetables on the baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through. The veggies would be tender and caramelized.
4. Remove from the oven and immediately add the crumbled bacon and dried cranberries.
5. Before serving, sprinkle the dish with feta cheese. It is best served warm.
**How to Serve Honey-Glazed Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta**
This dish shines as a flavorful side accompaniment to roasted chicken, grilled steak or broiled fish. If you are looking to make it a vegetarian main, skip the bacon and pair with cooked quinoa or brown rice.
**How to Store Honey-Glazed Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta**
This dish can be stored in an airtight container in the fridge for up to 3 days.
**Tips to Make Honey-Glazed Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta**
– Tossing the vegetables in the honey and oil mixture ensures they’re well-coated and will bake evenly.
– Try to cut your Brussels sprouts and butternut squash about the same size for even cooking.
– Bacon can be oven-cooked for less work and less mess. Cook it while you prep your veggies.
**Variation (If any)**
You can experiment with different types of cheese such as blue cheese or goat cheese for a different flavor. You can also add different kinds of nuts for crunch.
**FAQs**
– **Can I substitute butternut squash?** Yes, you can use sweet potatoes or acorn squash as a substitute.
– **Can I prepare this dish ahead of time?** Definitely! You can cook the veggies a day in advance, store them in the fridge and reheat before serving.
– **Can I omit bacon for a vegetarian option?** Absolutely! You may also replace it with a vegetarian alternative, like smoked tempeh.