Roasted Brussel Sprouts and Butternut Squash with Bacon

First Published: December 15, 2020 . Last Modified: November 9, 2022 lisa36 Comments This post may contain affiliate links

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Roasted Brussel Sprouts and Butternut Squash is easy, hearty, and one of my favorite roasted vegetable recipes. You'll love the extra flavor that bacon and balsamic vinegar give it!

Roasted Balsamic Buttternut Squash and Brussel Sprouts

Why You'll Love Roasted Brussels Sprouts and Butternut Squash

Something big happened in my kitchen last week. I was able to get my husband to eat roasted Brussel sprouts and roasted butternut squash. He didn't just try them. He took the leftovers to lunch the next day.

This isn't just any Brussels sprouts recipe. Add a little bacon to some vegetables and magic things will happen! The balsamic vinegar helped too. I guarantee if you try this dish, you will want more.

This recipe is also gluten free, which makes it so versatile! I think it would be a holiday dinner side dish if you want something a little more than ordinary vegetables. Now I am thinking about what other vegetables I should add bacon to.

Ingredients needed for Roasted Brussel Sprouts and Butternut Squash

olive oil - helps the vegetables get nice and crispy in the oven.
bacon - provides a nice contrast to the earthy flavors of the vegetables.
Brussels sprouts - a delicious and healthy vegetable that tastes great roasted.
butternut squash - adds some nice variation in flavor the sprouts.
balsamic vinegar - pulls all of the flavors together.
salt, pepper, and garlic powder - who said vegetables have to be bland? Season them up!

How to Make Brussels Sprouts & Butternut Squash

Preheat the oven to 400 degrees. Saute bacon in large pan on medium heat. Cook until it starts to crisp.
Add the Brussels sprouts and butternut squash to the pan and cook for a few more minutes.
Transfer the veggies and bacon to a roasting pan and toss with the remaining oil, vinegar, salt, garlic powder and pepper.
Roast in the oven for about 20 to 25 minutes or until the squash and sprouts are caramelized. Roast longer if you like the veggies crispier and well done.

Cooking Tips

Be sure to spread out the veggies on a large baking sheet; if they're too close together, they won't get quite as crispy and brown. You may have to split them between two trays to ensure this, but it's best if you can see a bit of space between all of your veggies.
If you don't feel like there's enough oil, it's OK to add a little bit more. You want to make sure everything has a nice even coating to get the best roast.
You should roast the vegetables until they're fork tender and crispy on the outside. Be aware that softer vegetables will roast faster, so the squash might finish before the sprouts.
When in doubt, allow the vegetables to roast for 5 or 10 minutes longer. As long as you don't completely burn them, this will allow them to char up nicely, which is the best part of recipes with roasted vegetables!

FAQ

How do I buy the best Brussels sprouts?

Brussels sprouts are a great vegetable for fall and winter, as this is when they're best in season.
If you have the opportunity to buy them still on the stalk, this will ensure that they stay fresh for a longer amount of time.
Avoid any sprouts that seem shriveled or have holes in them. It's all right if some of the outer leaves are more on the yellow side, but the leaves should all be packed fairly tightly together.
Your sprouts should feel firm when you squeeze them.
Size is a good indicator of flavor. Smaller sprouts tend to be more sweet and tender, while larger sprouts have a flavor that's almost cabbage-like.

A basket of clkeaned uncooked brussel sprouts.

How do I buy the best butternut squash?

You'll want a squash that feels a bit heavy for its size. Firmness in the stem tends to mean that the squash will hold up longer, which can be useful if you're not planning on using it immediately.
A fat neck and small bulb is a good indicator of a small seed cavity, which means more squash meat to work with. Avoid a squash that has soft spots or obvious molding.
The skin of the squash should be fairly hard and free of blemishes, though it's normal for a pale spot to form that tells you where the squash was resting out in the field.
In terms of color, your squash should have a nice, deep hue to it. For butternut squash, look for a dark beige. Green spots or streaks tend to mean that the squash isn't fully ripe yet.
If you buy precut squash, make sure it is bright orange and firm with no blemishes or soft spots.

Butternut squash halved and some cuts in a bowl.

Storage and Leftovers

To store, allow your dish to cool as much as you can, then transfer to an airtight plastic container or a large sealable bag. In the fridge, this recipe will last for 3 to 4 days.
For reheating, transfer to a microwave safe bowl or plate and heat for about a minute. Check afterwards to ensure all of the vegetables are heated through and add more time in 30 second increments if needed.
To maximize crispiness while reheating, you could also heat on a slightly oiled baking sheet for about 5 minutes at 350 degrees F.

Main Courses to Serve with Brussels Sprouts and Butternut Squash

More Roasted Vegetable Recipes

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