Roasted Brussels Sprouts & Butternut Squash with Bacon, Cranberries & Feta
An anti-inflammatory, nutrient-dense, Mediterranean-inspired sheet pan recipe
This vibrant fall dish combines caramelized Brussels sprouts, sweet roasted butternut squash, crispy bacon, tart cranberries, and creamy feta cheese. It’s the perfect balance of savory, sweet, salty, and tangy — and it fits beautifully into an anti-inflammatory diet, Mediterranean diet meal plan, or healthy holiday side dish spread.
Loaded with fiber, antioxidants, vitamin C, and healthy fats, this recipe supports gut health, heart health, and overall wellness while delivering bold, comforting flavors.
🛒 Ingredients (Serves 6)
-
1 ½ lbs Brussels sprouts, trimmed and halved
-
3 cups butternut squash, peeled and cubed
-
6 slices nitrate-free bacon, chopped
-
⅓ cup dried cranberries (unsweetened preferred)
-
½ cup crumbled feta cheese
-
3 tablespoons extra virgin olive oil
-
2 cloves garlic, minced
-
1 teaspoon ground turmeric (anti-inflammatory boost)
-
½ teaspoon black pepper
-
½ teaspoon smoked paprika
-
½ teaspoon sea salt (adjust to taste)
-
Optional: 1 tablespoon balsamic glaze or raw honey
👩🍳 Instructions
1️⃣ Preheat & Prep
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2️⃣ Season Vegetables
In a large bowl, toss Brussels sprouts and butternut squash with olive oil, garlic, turmeric, smoked paprika, salt, and black pepper.
3️⃣ Add Bacon
Scatter chopped bacon evenly over the vegetables.
4️⃣ Roast
Spread everything in a single layer. Roast for 25–30 minutes, stirring halfway, until:
-
Brussels sprouts are golden and crispy on edges
-
Squash is fork-tender
-
Bacon is crisp
5️⃣ Finish
Remove from oven and let cool slightly. Toss with dried cranberries and sprinkle feta on top. Drizzle lightly with balsamic glaze or a touch of raw honey if desired.
Serve warm.
🌿 Why This Is Anti-Inflammatory
✔ Brussels Sprouts – Rich in sulforaphane and antioxidants
✔ Butternut Squash – High in beta-carotene for immune support
✔ Olive Oil – Contains anti-inflammatory polyphenols
✔ Turmeric – Natural inflammation fighter (curcumin)
✔ Cranberries – Packed with anti-inflammatory phytonutrients
(For even more anti-inflammatory power, swap bacon for turkey bacon or omit entirely.)
🍽 Serving Suggestions
-
Pair with grilled salmon or herb-roasted chicken
-
Add to a quinoa power bowl
-
Serve as a Thanksgiving side dish
-
Top with toasted pecans for crunch
-
Add arugula and turn into a warm salad
🔄 Variations
🥗 Vegetarian Version
Skip bacon and add toasted walnuts or pumpkin seeds.
🧀 Dairy-Free Option
Replace feta with dairy-free feta or nutritional yeast.
🥓 Keto-Friendly
Reduce squash slightly and increase Brussels sprouts.
🍁 Maple Harvest Style
Add 1 tablespoon pure maple syrup before roasting.
🌶 Spicy Version
Add red pepper flakes or cayenne.
❓ Related Questions
Can I make this ahead of time?
Yes. Roast vegetables up to 24 hours ahead and reheat at 350°F for 10–12 minutes.
Can I freeze it?
Not recommended. The texture of Brussels sprouts and feta changes after freezing.
How do I keep Brussels sprouts crispy?
Do not overcrowd the pan. Use high heat and spread in a single layer.
Is this good for weight loss?
Yes — high fiber and nutrient density help promote satiety.
🧾 Nutrition Information (Approximate per serving)
-
Calories: 285
-
Protein: 9g
-
Carbohydrates: 22g
-
Fiber: 5g
-
Sugar: 8g
-
Fat: 18g
-
Saturated Fat: 6g
-
Sodium: 420mg
-
Vitamin A: 120% DV
-
Vitamin C: 85% DV
(Values vary depending on bacon and feta used.)
💡 Pro Tips for Best Results
-
Roast on the middle rack for even caramelization
-
Cut Brussels sprouts evenly for uniform cooking
-
Add feta after roasting to prevent melting too much
-
Use high-quality extra virgin olive oil for maximum health benefits
✨ Final Thoughts
This anti-inflammatory roasted vegetable recipe is the ultimate healthy comfort food. It’s colorful, nutrient-packed, and perfect for meal prep, holiday entertaining, or clean eating dinner ideas.
