Ingredients
- Brussels sprouts, halved: 1 pound
- Butternut squash, peeled, seeded, and cubed: 1 pound
- Turkey bacon, chopped: 4 slices
- Dried cranberries: 1/2 cup
- Feta cheese, crumbled: 1/4 cup
- Honey: 2 tablespoons
- Olive oil: 2 tablespoons
- Balsamic vinegar: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper on a baking sheet.
- Step 2: Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
- Step 3: While the vegetables are roasting, cook the chopped turkey bacon in a skillet over medium heat until crispy. Remove bacon from skillet and set aside on a paper towel.
- Step 4: In a small bowl, whisk together honey and balsamic vinegar.
- Step 5: Once the Brussels sprouts and butternut squash are done roasting, transfer them to a large bowl. Add the cooked turkey bacon, dried cranberries, and honey-balsamic glaze. Toss gently to combine.
- Step 6: Transfer to a serving dish and sprinkle with crumbled feta cheese before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, or in the microwave, to prevent the feta from melting too much.
- This dish is delicious served warm as a side, or chilled as a flavorful salad component.
- For extra flavor, roast the butternut squash and Brussels sprouts with a sprinkle of cinnamon or nutmeg.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American