Harvest Roasted Vegetables

 Harvest Roasted Vegetables


12 slices of bacon

1 lb. cleaned brussel sprouts halved

1 lb. butternut squashed, peeled, seeded and diced

1 cup fresh cranberries 

1 large sprig of fresh rosemary with leaves removed and chopped

1/2 cup chopped pecans

1/2 tsp salt and 1/4 tsp pepper


Optional:  Drizzle of maple syrup right before serving (approximately 1-2 tbsp.)


Preheat oven to 400 degrees

Line a baking sheet with foil.


In a large skillet, cook bacon until crispy over high heat.  Remove bacon from the skillet and chop into small pieces.  Reserve 1/4 cup of the bacon drippings.  If you have less than 1/4 cup of bacon drippings, add extra virgin olive oil to equal 1/4 cup.


In a large mixing bowl, add halved brussel sprouts, diced squash, fresh cranberries and rosemary.


Drizzle bacon drippings, salt and pepper over the vegetables and mix well to combine.


Spread vegetables in one layer on the baking sheet.  Bake for 40-45 minutes until vegetables are tender.


Transfer vegetables to a serving dish.  Optional: Drizzle maple syrup over the top.


Top with chopped pecans and serve.



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