Brussel Sprouts with Butternut Squash

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This oven roasted Brussel sprouts with butternut squash side dish is loaded with all of the wonderful fall flavors. Fresh cranberries, apples, pecans and bacon. It makes a great side for a fall weekend dinner or a great addition to your Thanksgiving table.

I usually have my go to recipes for Thanksgiving that I have been making for years. I have become so comfortable with making them that it really takes the stress out of pulling my favorite meal of the year all together.

Since nothing else has been the same in this crazy year I though I would try out some new combinations. I would think that most celebrations will be much smaller this year than in the past, so this year I’m going for maximum flavor and maximum ease.

Fall Flavor Burst

Growing up you would never have seen a Brussel sprout on my plate, but as I got older, I found that they are a truly wonderful vegetable. For the longest time I made them stove top in a cast iron skillet with just bacon and balsamic drizzled on top.

This year I went all in with all of the fall flavors that we have ben enjoying so far. It is also a very easy recipe, in fact the hardest step is the prep.

Prepping the Veggies

The key to cutting up butternut squash is a sharp knife. I use an Anvil and Hammer knife like this one. If you wanted to save time here you can buy those containers in the produce department now that are already peeled and chopped.

You can also prep the squash the night before and store it in an airtight container in the fridge, which will save time when you go to make this dish.

Start by cutting off the top and bottom of the squash, cut it in half length wise and remove the seeds with a large spoon. Peel the skin with either a peeler or a good sharp knife. Cut into 1/2 dice and put into a large bowl.

Trim off the end of the Brussel sprouts where it attached to the stalk, cut them in half lengthwise and remove any loose outer leaves. Toss them into the same bowl with the squash.

Then add in the fresh cranberries. You can use dried cranberries here if you don’t have fresh cranberries, but the pop of the tart fresh berries really adds to the overall dish. In the fall as the fresh berries begin to appear I buy bags of them and freeze them so that I have the all year.

Core and dice the apples into 1/2 dice and add into the bowl with the Brussel sprouts, butternut squash and fresh cranberries.

Drizzle over the Extra Virgin Olive Oil and give everything a good toss to coat them all and then dump them onto a sheet pan in a single layer. I lined mine with aluminum foil for easy cleanup after dinner.

Put the pan into a preheated 400 degree oven for a total of 20 minutes. Half way through give them a gentle toss. While they are roasting cook the bacon on the stove top and crumble and set aside. In the last 5 minutes of the roasting add in the bacon and the Pecans so that they will gently toast.

Remove from the oven and drizzle on the balsamic vinegar toss them and put them into a serving dish and serve while hot.

How to Store Leftovers

Place any leftovers into an airtight container, they will keep for 3 days int the fridge. You can reheat them in the microwave, but I like to put them back onto a sheet-and add a few tablespoons of chicken stock, cover them with foil and heat them at 350 for about 15 minutes so that they don’t dry out.

What to Serve Brussel Sprouts With

• Roasted Turkey
• Orange Bourbon Cranberry Sauce
• Southern Green Bean Casserole
• Roasted Chicken
• Smoked Turkey

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Oven Roasted Balsamic Brussel Sprouts, with Butternut Squash, Cranberries, Apples, Pecans and Bacon

This oven roasted Brussel sprouts with butternut squash side dish is loaded with all of the wonderful fall flavors. Fresh cranberries, apples, pecans and bacon. It makes a great side for a fall weekend dinner or a great addition to your Thanksgiving table.

Course Dinner, thanksgiving

Cuisine American, Southern

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6 People

Ingredients

• 2 Pounds Brussel Sprouts Ends trimmed, halved and loose outer leaves removed
• 2 Cups Butternut Squash Peeled and cut into to 1/2 inch cubes
• 2 Large Apples Peel on cored and diced into 1/2 inch cubes
• 4 Slices bacon Cooked and crumbled
• 1 Cup Fresh Cranberries
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Teaspoons Kosher Salt
• 1 Teaspoon Black Pepper
• 1 Cup Pecans
• 1/4 Cup Balsamic Vinegar

Instructions

1. Preheat the oven to 400 degrees as you assemble the dish.
2. Trim the ends of the Brussel sprouts, cut them in half and remove the loose outer leaves and put into a large bowl.
3. Cut the top and bottom off of a medium butternut squash. Peel it and cut in half. Remove the seeds and cut into 1/2 inch cubes and add them to the bowl with the Brussel sprouts.
4. Add into the bowl the cup of fresh cranberries.
5. Core and dice the apple, skin on, into 1/2 inch dice to match everything else.
6. Drizzle the olive oil over the top and give everything in the bowl a good toss to ensure that they are all coated. Dump them onto a sheet pan into a single layer and place into the 400 degree oven.
7. Cook and crumble the bacon and set aside.
8. After 10 minutes remove the sheet pan from the over gently toss everything to ensure even roasting and put it back into the oven for and additional 10 minutes. with 5 minutes left sprinkle on the bacon and pecans. This ensure that the pecans will get slightly toasted but not burned.
9. Remove from the oven drizzle with the balsamic and move to a serving dish.