When fall flavors come to life, few dishes compare to Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta. This vibrant medley of crispy, caramelized vegetables meets savory bacon and tangy feta, balanced perfectly by a pop of sweet cranberries. It’s a celebration of contrasts—both in taste and texture—that’s made for cozy dinners and holiday gatherings alike.
Loaded with both flavor and nutritional value, this recipe offers something for everyone. Brussels sprouts are a fiber-rich superfood, while butternut squash is naturally sweet and full of vitamin A. A generous sprinkle of crumbled feta cheese adds creamy tang, and the dried cranberries tie everything together with a subtle sweetness.
Why You’ll Love This Recipe
- Naturally gluten-free and easy to adapt for different diets
- Combines sweet, savory, tangy, and smoky flavors
- Simple prep, mostly hands-off cooking
- Perfect as a holiday side dish or weeknight veggie boost
- Gorgeous presentation—colorful and rustic
Ingredients & Swaps
- 1 lb Brussels sprouts, trimmed and halved
- 3 cups butternut squash, cubed
- 5 slices thick-cut bacon, chopped
- 1/2 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Optional: Fresh thyme, balsamic glaze
Ingredient Tips:
- For a vegetarian version, omit bacon and add roasted pecans
- Swap feta for goat cheese or blue cheese
- Want crunch? Add toasted walnuts or pumpkin seeds
Roasting Instructions (And Why It Works)
High-heat roasting creates crispy edges and deep caramelization, unlocking the natural sweetness of the vegetables while keeping the bacon ultra crispy.
Steps to Follow:
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts and squash with oil and seasonings.
- Spread evenly on a baking sheet.
- Roast for 20 minutes.
- Add chopped bacon and roast for another 15–20 minutes until veggies are golden and bacon is crisp.
- Sprinkle feta and cranberries right before serving.
- Optional: Drizzle with balsamic glaze and fresh thyme for extra flavor.
Flavor & Texture Highlights
- Butternut squash becomes caramelized and sweet
- Brussels sprouts develop crispy edges and a nutty bite
- Bacon provides smoky, savory depth
- Cranberries add subtle tartness
- Feta cheese contributes creamy, salty tang
- Fresh herbs or glaze finish the dish with elegance
Smart Make-Ahead Tips
- Chop ahead: Dice squash and halve sprouts up to 2 days in advance
- Pre-cook bacon: Partially cook bacon to save roasting time
- Reheating: Warm leftovers in an oven or air fryer for crispness—avoid the microwave
- Storing: Keeps for 3–4 days in the fridge; not freezer-friendly
Pairing Ideas & Meal Inspiration
Serve alongside:
- Roast turkey, ham, or chicken
- Grain bowls with quinoa, wild rice, or farro
- Leafy greens like arugula or kale for a warm salad
- Drinks: Dry white wine, sparkling apple cider, or a cranberry spritzer
Common Mistakes to Avoid
- Overcrowding the pan: leads to soggy instead of crispy
- Adding bacon too early: can burn before veggies finish
- Skipping a stir midway: causes uneven roasting
- Using mushy squash: opt for firm, fresh butternut
FAQs
Can I use frozen vegetables?
Yes, but thaw and pat dry first to reduce moisture.
What’s the best substitute for feta?
Try goat cheese, ricotta salata, or vegan feta alternatives.
Can this be made vegetarian or vegan?
Yes—omit bacon, and swap feta for a plant-based cheese.
How can I make it more filling?
Add chickpeas, quinoa, or serve it over a grain.
Can I prep this the day before Thanksgiving?
Yes! Just roast before serving and reheat in the oven for best results.
This roasted vegetable side dish is everything you want in a fall recipe—easy, flavorful, and festive. Whether you’re looking to impress guests or simply upgrade your weeknight dinner, Roasted Brussels Sprouts and Butternut Squash with Bacon, Cranberries, and Feta brings color, texture, and taste to every plate.
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