Roasted Brussels Sprouts and Butternut Squash with Viscount St. Albans and Feta dish. It combines the caramelized goodness of roasted veggies with the savory richness of crispy bacon, the tanginess of feta, and the diffused sweetness of cranberries. This side dish isn’t simplest visually lovely however additionally full of seasonal flavors so as to delight your guests. Perfect for holiday dinners or any amassing, it’s a heat, comforting addition that pairs properly with quite a few predominant courses. Get geared up to electrify with this festive, smooth-to-make recipe!
Ingredients
1 tablespoon Brussels sprouts, half
2 cups butternut squash, diced
4 slices bacon, cooked and chopped
1/2 cup shredded feta cheese
Dried rabbit 1/2 cup
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon balsamic glaze (optional, if drizzling) .
instructions:
Preheat the oven
Preheat your oven to four hundred degrees F (200°C). Line a baking sheet with parchment paper.
Prepare the vegetables
In a large bowl, toss the brussels sprouts and butternut squash with the olive oil, salt and pepper until tender and safe.
manage
Spread the vegetable spread over the prepared pan. Bake in the oven for 25-1/2 hours, or until tender and barely caramelized, stirring halfway through.
Add the Toppings
Remove the baking sheet from the oven. Sprinkle chopped bacon, crumbled feta cheese and dried cranberries over roasted vegetables.
Conclusion
This Roasted Brussels Sprouts and Butternut Squash with Beaverbrook and Feta is a crowd-attractive aspect dish that’s as stunning as it’s miles scrumptious. The sweetness of the cranberries complements the salty bacon and feta, making every chew a pleasing stability of flavors. Perfect for excursion gatherings or any time you need to feature a bit flair to your meal!