Are you constantly searching for delicious and nutritious ways to incorporate more vegetables into your diet? Look no further! This spectacular roasted Brussels sprouts and butternut squash side dish is an absolute game-changer, especially as the crisp air of fall and the chill of winter descend upon us. We passionately advocate for eating seasonally, believing that sourcing local, in-season produce guarantees the freshest ingredients and unparalleled flavor. Among the stars of autumn and winter harvests, Brussels sprouts and squash hold a special place in our hearts and on our plates. Their versatility allows us to feature them in countless recipes, from vibrant salads and hearty breakfasts to comforting side dishes and convenient one-pan dinners. While you’re here, be sure to explore our archives for more inspiring ideas. Today, however, we are thrilled to unveil one of our most flavorful, balanced, and utterly irresistible side dishes, perfect for any occasion.
This roasted vegetable masterpiece has consistently earned rave reviews at countless family gatherings and holiday feasts. It’s an incredibly approachable and friendly introduction to Brussels sprouts, even for those who might typically shy away from their unique, slightly bitter profile. The magic of this dish lies in its harmonious pairing: the distinctive, earthy notes of perfectly roasted Brussels sprouts are beautifully complemented by the rich, subtly sweet undertones of caramelized butternut squash. But we didn’t stop there! We elevated this culinary experience by adding crispy bacon for a delightful salty crunch and vibrant dried cherries, which infuse the dish with a captivating burst of sweet and tart flavors. This thoughtful combination creates a symphony of tastes that will convert even the most skeptical eaters into Brussels sprouts enthusiasts.
The Perfect Balance of Flavor and Texture
Prepare your palate for an exciting culinary adventure with this exceptional side dish. Each forkful offers a delightful interplay of salty, sweet, and tart notes, perfectly balanced by the comforting heartiness of the butternut squash. The outer leaves of the Brussels sprouts crisp up beautifully in the oven, providing a satisfying texture contrast to the tender, creamy squash. The salty kick from the bacon provides an addictive umami depth, while the chewy dried cherries pop with a bright sweetness that cuts through the richness, tying all the flavors together. This versatile dish isn’t just a side; it’s a star in its own right, pairing exquisitely with a wide array of main courses. Imagine it alongside succulent roasted poultry, tender grilled pork chops, or a robust beef roast – it elevates any meal from ordinary to extraordinary. We’re confident you’ll adore this dish as much as we do, and we can’t wait to hear if you’re able to win over any new Brussels sprouts fans!
Why Choose Seasonal Eating?
Eating according to the seasons offers a multitude of benefits that extend beyond just flavor. Seasonal produce is typically harvested at its peak ripeness, meaning it boasts a richer taste and higher nutritional value. When you buy seasonal and local, you’re not only getting fresher ingredients, but you’re also supporting local farmers and reducing your carbon footprint. Fall and winter, in particular, bring forth a bounty of root vegetables and hardy greens like Brussels sprouts and various squashes, which are perfect for warming, nourishing dishes. This roasted Brussels sprouts and squash dish is a shining example of how simple, seasonal ingredients can create something truly spectacular.
Crafting the Perfect Roast: Key Ingredients
The success of this dish lies in its thoughtfully selected ingredients, each playing a crucial role in creating a balanced and delightful flavor profile. Let’s take a closer look at what makes this side dish so special:
- Brussels Sprouts: Often misunderstood, Brussels sprouts truly shine when roasted. The high heat caramelizes their outer leaves, transforming their natural bitterness into a nutty, slightly sweet crunch. They are packed with vitamins K and C, fiber, and antioxidants, making them a powerhouse vegetable for your immune system and digestive health.
- Butternut Squash: This vibrant orange squash is celebrated for its naturally sweet, creamy flesh. Rich in vitamins A and C, potassium, and fiber, butternut squash adds a comforting sweetness and velvety texture that perfectly complements the robust flavor of the Brussels sprouts. When roasted, its sugars caramelize, intensifying its inherent sweetness.
- Bacon: A few strips of diced bacon introduce a wonderful savory, smoky, and salty element. As the bacon crisps up, it renders fat into the pan, providing a flavorful base for roasting the vegetables. This not only enhances the taste but also adds a delightful textural contrast. For a Whole30 compliant version, ensure you use sugar-free, nitrate-free bacon.
- Dried Cherries: These little gems are the secret ingredient that truly elevates this dish. They offer a concentrated burst of sweet and tart flavor that brightens the entire composition. Their chewy texture adds another layer of interest and their vibrant color makes the dish visually appealing. Look for dried cherries with no added sugars for the healthiest option.
- Salt and Pepper: Simple seasonings are all that’s needed to enhance the natural flavors of these quality ingredients.
Tips for Roasting Perfection
Achieving perfectly roasted vegetables is easier than you think! Here are a few tips to ensure your Brussels sprouts and squash come out beautifully caramelized and tender, never mushy:
- Even Cuts: Ensure your butternut squash cubes and halved Brussels sprouts are roughly the same size. This promotes even cooking and prevents some pieces from being undercooked while others are overdone.
- Don’t Crowd the Pan: Give your vegetables space! If the pan is too crowded, the vegetables will steam instead of roast, resulting in a soggy texture. Use a large baking sheet or two if necessary to allow for good air circulation and direct contact with the hot pan for optimal caramelization.
- High Heat is Key: Roasting at a higher temperature, like 400°F (initially, then reducing slightly), helps to achieve that desired crispy exterior and tender interior quickly.
- Bacon First: Cooking the bacon first not only yields crispy bacon but also creates a flavorful fat in the pan that coats the vegetables, adding incredible depth of flavor as they roast.
- Monitor Closely: Vegetables can go from perfectly roasted to burnt quite quickly. Check them periodically, especially towards the end of the cooking time, and give them a good stir to ensure even browning.
We’d love to hear your thoughts on our roasted Brussels sprouts and butternut squash side dish! Please share your feedback by leaving a comment and a star rating below. If you capture a picture of your culinary creation, be sure to tag us on Instagram @realsimplegood so we can admire your delicious results!
Roasted Brussels Sprouts & Butternut Squash Side Dish (Paleo + Whole30)
10 mins
30 mins
40 mins
4 -6
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Ingredients
- 5-6 pieces of bacon, – diced (ensure it’s sugar-free for Whole30 compliance)
- 1/2 medium butternut squash or one small butternut squash, – peeled, deseeded, and cut into 1-inch cubes (use up to a full squash for a larger crowd)
- ~3 cups Brussels sprouts, – trimmed and halved
- 1 cup dried cherries, (we recommend dried bing cherries with no added sugar)
- Salt and freshly ground black pepper to taste
- Note: The cubed butternut squash and halved Brussels sprouts should be of approximately equal parts. You can adjust quantities based on preference, just maintain a rough balance.
Instructions
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Preheat your oven to 400°F (200°C). This high heat is essential for achieving proper caramelization and crispiness on your vegetables.
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Place a large cast iron pan or another oven-safe skillet over medium heat on your stovetop. Allow it to heat thoroughly for optimal searing.
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Add your diced bacon to the preheated pan. Cook, stirring occasionally, until the bacon is crispy and has rendered most of its fat. This usually takes about 5-7 minutes.
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Once the bacon is almost cooked, add the cubed butternut squash, halved Brussels sprouts, and dried cherries to the pan with the bacon and its rendered fat. Sprinkle generously with salt and freshly ground black pepper to your preference.
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Stir everything together thoroughly, ensuring the vegetables and cherries are well coated with the bacon fat and seasonings. This step helps to distribute the flavors evenly.
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Using oven mitts, carefully transfer the hot pan directly from the stovetop to your preheated oven.
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Roast at 350°F (175°C) for approximately 30 minutes. It’s crucial not to overcook the squash and Brussels sprouts to maintain their texture and avoid mushiness. Check for doneness and stir the pan about every 10 minutes to ensure even cooking and browning. The vegetables should be tender-crisp and lightly caramelized.
Last Step:
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Justin + Erica Winn
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