23 Dec

  • 8 ounces bacon
  • 1 pound Brussels sprouts halved
  • 1 (1 pound) butternut squash peeled, seeded, and diced
  • 1 cup fresh cranberries
  • 1 large sprig fresh rosemary leaves removed and chopped
  • 1/4 cup chopped walnuts
  • Salt and freshly ground black pepper


  • Preheat oven to 400 degrees. Line a baking sheet with foil for easy clean up.
  • Meanwhile, cook bacon in large skillet over medium-high heat until crispy. Remove bacon from skillet, chop, and set aside.
  • Reserve 1/4 cup rendered bacon fat and discard the rest. In a large bowl, toss Brussels sprouts, squash, cranberries, and rosemary with the reserved bacon fat. Spread evenly in a single layer over baking sheet, arranging the sprouts cut-side down as much as possible.
  • Bake until vegetables begin to brown and are tender, about 40 to 45 minutes.
  • Remove from oven and transfer to serving dish. Add chopped bacon and walnuts, tossing to combine. Season to taste with salt and pepper. Serve warm.
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