Honey Roasted Butternut Squash & Brussels Sprouts With Bacon Recipe

Introduction

This honey roasted butternut squash and Brussels sprouts dish is a delightful blend of sweet and savory flavors. Crispy bacon adds a smoky touch, making it a perfect side for any meal. Easy to prepare and full of comforting fall vibes.

Ingredients

• 17 ounces butternut squash (or pumpkin, diced into 1-inch pieces)
• 14 ounces Brussels sprouts (halved)
• 2 tablespoons honey (plus an additional tablespoon for after roasting, if desired)
• 1 tablespoon butter (melted, or olive oil)
• 1 pinch salt (to taste)
• 2 bacon rashers (diced)

Instructions

1. Step 1: Preheat the oven to 390°F (200°C). Grease a baking sheet or tray with cooking oil spray, then wipe it over with a paper towel and set aside.
2. Step 2: Place the butternut squash and Brussels sprouts together on the prepared baking sheet. Drizzle with honey and melted butter (or olive oil), then season with salt. Toss everything to coat evenly.
3. Step 3: Spread the vegetables in an even layer and roast for 45 minutes, until the Brussels sprouts are slightly charred and the squash is fork-tender.
4. Step 4: During the last 10 minutes of roasting, pan-fry the diced bacon over medium-high heat in a small pan or skillet until crisp and cooked to your liking.
5. Step 5: Remove the squash and sprouts from the oven and let them cool slightly. Taste and add an extra drizzle of honey if desired. Mix in the crispy bacon pieces.
6. Step 6: Serve warm and enjoy this sweet and savory side dish.

Tips & Variations

• For a vegetarian option, omit the bacon and sprinkle toasted nuts or seeds over the dish for added crunch.
• Swap butter for olive oil to keep the dish dairy-free without sacrificing flavor.
• Add a pinch of cayenne or smoked paprika to the vegetables before roasting for a subtle kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness, avoiding the microwave where possible as it can make the vegetables soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can chop the vegetables and dice the bacon ahead of time. Roast and cook everything fresh on the day you plan to serve for the best texture and flavor.

What can I use if I don’t have Brussels sprouts?

Cabbage wedges, green beans, or broccoli florets work well as substitutes and can be roasted with the butternut squash using the same method.

Honey Roasted Butternut Squash & Brussels Sprouts With Bacon Recipe

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★★★★★

4.9 from 146 reviews

This Honey Roasted Butternut Squash & Brussels Sprouts with Bacon recipe features tender, slightly caramelized vegetables enhanced with sweet honey and crispy pan-fried bacon for a perfect balance of savory and sweet flavors. Roasted until golden and charred on the edges, this dish makes a delicious and hearty side for any meal.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 17 ounces butternut squash (or pumpkin), diced into 1-inch pieces
• 14 ounces Brussels sprouts, halved

Others

• 2 tablespoons honey (plus an additional 1 tablespoon for drizzling after roasting, optional)
• 1 tablespoon butter, melted (or substitute with olive oil)
• 1 pinch salt, to taste
• 2 bacon rashers, diced

Instructions

1. Preheat and Prepare: Preheat your oven to 390°F (200°C). Grease a baking sheet or tray lightly with cooking oil spray, then wipe it over with a paper towel to ensure an even coating; set it aside.
2. Coat Vegetables: Place the diced butternut squash and halved Brussels sprouts together on the prepared baking sheet. Drizzle them with honey and melted butter (or olive oil), then season lightly with salt. Toss everything gently to ensure all pieces are evenly coated.
3. Roast Vegetables: Spread the vegetables out in an even layer and roast in the preheated oven for about 45 minutes. Roast until the Brussels sprouts are slightly charred and the butternut squash is fork tender, stirring once halfway if desired for even cooking.
4. Cook Bacon: During the last 10 minutes of roasting, pan fry the diced bacon in a small skillet over medium-high heat until it is crisp and cooked to your liking. Remove from heat and drain on paper towels.
5. Combine and Finish: Remove the roasted vegetables from the oven and let them cool slightly. Taste and add an extra drizzle of honey if you prefer more sweetness. Then, gently mix in the crispy bacon pieces to distribute evenly.
6. Serve: Transfer to a serving dish and enjoy this warm, flavorful side dish immediately.

Notes

• For a vegetarian version, omit the bacon or use vegetarian bacon alternatives.
• You can substitute pumpkin for the butternut squash for a different flavor profile.
• Adding an extra drizzle of honey at the end enhances sweetness but is optional based on taste preference.
• Use olive oil instead of butter to make the recipe dairy-free.
• Ensure the Brussels sprouts are evenly halved for consistent roasting.

Keywords: Honey roasted vegetables, butternut squash recipe, Brussels sprouts side dish, bacon roasted vegetables, fall vegetable roast