Roasted Brussels Sprouts and Butter Nut Squash with Bacon Cranberries and Goat Cheese

A cozy, savory-sweet sheet-pan style roast featuring caramelized vegetables with bold, salty-sweet toppings.

Ingredients

• 3 cups Brussels sprouts, halved
• 2½ cups butternut squash, peeled & cubed
• 3 tbsp olive oil
• ½ tsp sea salt
• ½ tsp black pepper

Method

• 1

  Step 1: Prepare the vegetables

  Halve the Brussels sprouts and peel and cube the butternut squash.

• 2

  Step 2: Season

  Toss the Brussels sprouts and butternut squash with 3 tbsp olive oil, ½ tsp sea salt, and ½ tsp black pepper.

• 3

  Step 3: Roast

  Roast until tender and browned to your liking.

Tips

• For best browning, spread the vegetables in a single layer with space between pieces.
• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days; reheat in the oven or a skillet to re-crisp.

Nutrition (per serving, estimate)