This roasted vegetable side-dish is the perfect mix for your holiday table. You could also easily change up the spices and make it work with any meal you are having. Roasting is seriously, the simplest way to get veggies on your table; season, throw them in the oven and you’re done!
When it comes to big holiday meals, I WISH I had a double oven combo! Other than putting your vegetables right in the pan with the the bird, you are stuck waiting for the turkey to be done to cook your vegetables. That’s why I love this Roasted Acorn Squash and Brussels Sprouts Dish; Not only does this dish look beautiful, it’s quick. Slicing the squash and the Brussels actually speeds up their cooking time perfectly. By the time your turkey has rested and been sliced, your veggies will be roasted to perfection!
On the menu for us this year will be; Turkey, Roasted Acorn Squash and Brussels, Garlic Cauli-Mash *Potatoes* and a giant salad. The salad will of course have my favorite Creamy Dill Dressing. For dessert, the Amazing Meyer Lemon Dream Cake
- 2 small-medium sized acorn squash sliced somewhat thick
- 5-6 cups halved Brussels sprouts
- ½ of a large red onion sliced
- ½ lb of bacon (optional – use alternate oil for a Vegan option)
- 2-3 tablespoons fresh thyme
- Sea salt and pepper to taste
- Cook bacon and set aside reserving the fat.
- Preheat oven to 400F
- Grease a large baking sheet with the bacon fat and place on the squash.
- Scatter the Brussels sprouts and onion around the tray.
- Brush a little more bacon fat on top.
- Sprinkle seasoning on top
- Roast in the oven for aprox 25-30 minutes, flipping squash and stirring around the Brussels half way.
- Toss bacon on top and place back in the oven on broil to brown everything on top further if desired.
- Cooking time will depend on size of Brussels and thickness of squash slices