Parmesan Bacon Brussels Sprouts with Roasted Pears and Butternut Squash
These bacon brussels are a perfect holiday or fall side dish! Filled with roasted pears, butternut squash, dried cranberries, walnuts, and parmesan cheese!
Ingredients
- 2 1/2 cups cubed butternut squash
- 2 pears, cored and diced (I used Anjou pears)
- 2 teaspoons olive oil
- pinch of cinnamon
- pinch of nutmeg
- salt and pepper
- 5 slices bacon, chopped
- 1 pound brussels sprouts, halved
- 1/4 cup dried cranberries, chopped
- 1/3 cup walnuts, toasted and chopped
- 1/3 cup freshly grated parmesan cheese, plus extra for serving
Instructions
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Preheat oven to 400℉. Line a large rimmed baking sheet with parchment. Add the butternut squash and pears and toss with olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 20-25 minutes or until tender.
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While the butternut squash and pears are roasting, fry the bacon. Heat a large skillet over medium-high heat. Add the bacon and cook for 7-8 minutes, until crispy and brown. Let bacon drain on paper towels.
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Discard bacon fat except for about 3 tablespoons to cook the brussels sprouts. Add the brussels sprouts to the pan and then arrange them so they are all cut-side down. Season with a couple pinches of salt. Let them cook (don't stir!) for 5-6 minutes, or until they've developed a deep brown color.
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Add the roasted butternut squash and pears, bacon, cranberries, walnuts, and parmesan and stir to combine. Serve with extra parmesan!