Roasted Brussels Sprouts & Butternut Squash with Bacon, Cranberries & Goat Cheese
This cozy Mediterranean-inspired roasted vegetable dish brings together caramelized Brussels sprouts, sweet butternut squash, crispy bacon, tart cranberries, and creamy goat cheese. It’s savory-sweet, deeply comforting, and perfect as a winter side or a hearty main salad.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4
Ingredients
Roasted Vegetables
3 cups Brussels sprouts, halved
2½ cups butternut squash, peeled & cubed
3 tbsp olive oil
½ tsp sea salt
½ tsp black pepper
½ tsp dried thyme or rosemary
Bacon & Add-ins
4 slices bacon, chopped
⅓ cup dried cranberries
⅓ cup crumbled goat cheese
Optional Finishing Touch
1 tsp honey or maple syrup
Balsamic glaze or lemon zest
Instructions
- Preheat Oven
Preheat to 200°C / 400°F. Line a baking sheet with parchment.
- Roast Vegetables
Toss Brussels sprouts and squash with olive oil, salt, pepper, and thyme.
Spread in a single layer and roast 20 minutes.
- Add Bacon
Scatter chopped bacon over vegetables.
Return to oven and roast another 12–15 minutes, until bacon is crispy and vegetables are caramelized.
- Finish
Remove from oven, immediately sprinkle with cranberries.
Gently toss and top with goat cheese.
Drizzle lightly with honey or balsamic glaze if using.
Notes & Tips
Cut squash slightly larger than Brussels so they cook evenly.
Don’t overcrowd the pan—use two trays if needed.
Add goat cheese while vegetables are warm, not hot, so it softens without melting completely.
Non-spicy, balanced, and very Mediterranean-friendly.
Frequently Asked Questions
Can I make this vegetarian?
Yes—replace bacon with toasted walnuts or almonds.
Can I prep ahead?
Yes—roast vegetables in advance and add cheese just before serving.
Can I serve this as a main?
Absolutely—add quinoa, farro, or grilled chicken.
Nutritional Information
- Calories: 360 kcal
- Protein: 14 g
- Carbohydrates: 28 g
- Fat: 22 g
- Fiber: 6 g