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Roasted Harvest Veggies

5 mins

1-3

Recipe you are creating:

Roasted Harvest Veggies

This roasted harvest veggies recipe is simple and full of flavor. You’ll use butternut squash, Brussels sprouts, onion, and apple roasted in bacon drippings with garlic, onion powder, salt, and pepper. The maple bacon adds depth and cooks right on the sheet pan before you toss in your vegetables.


The process takes under an hour. First bake the bacon until crisp, then coat your vegetables in the rendered fat and season them. Roast until tender and caramelized, adding the chopped bacon back in toward the end. A drizzle of optional balsamic glaze at the finish ties it all together.


You can serve roasted harvest veggies as a side, or turn it into a hearty soup by puréeing half and leaving the rest chunky. Using pre-cut squash or Brussels sprouts makes prep faster if you’re short on time.


This dish works for a weeknight dinner, meal prep, or the holidays. It’s straightforward, flexible, and doesn’t need much attention while cooking.


#RoastedHarvestVeggies #MapleBaconVeggies #WinterRecipe

Recipe Ingredients:

  • 12 oz maple bacon

  • 1 small butternut squash, peeled and cubed

  • 1 sweet yellow onion, sliced

  • 1 apple, chopped

  • 1 cup Brussels sprouts, halved

  • 1 tsp garlic salt

  • 1 tsp onion powder

  • ½ tsp white pepper

  • 1 tsp kosher salt

  • Freeze-dried herbs (shallots, parsley, dill)

  • 1–2 tbsp avocado oil (optional)

  • Balsamic glaze (optional)

Recipe Directions:

  1. Preheat your oven to 425°F. Line a baking sheet with nonstick foil.

  2. Bake the bacon for 15 to 20 minutes, flipping halfway, until crisp but not dry. Remove and set aside. Leave the drippings on the sheet.

  3. Add squash, sprouts, onion, apple, and broccoli to the sheet. Toss with the drippings. If needed, add a little avocado oil.

  4. Season with garlic salt, onion powder, white pepper, salt, and herbs. Toss again.

  5. Roast for 10 to 15 minutes. Stir. Roast another 10 to 15 minutes until vegetables are tender and browned.

  6. Rough chop the bacon and add it back in for the final 10 minutes. Toss and return to the oven.

  7. Serve hot with balsamic glaze or purée half for a simple soup.

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Tags:

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Categories:

Vegetable, Savory

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