The Fall season brings a [welcome] crisp chill in the air and a bountiful harvest of Autumn’s finest herbs and vegetables that Mother Nature has to offer. That combination lends well to delicious oven-baked recipes that warm the house with earthy aromatics. Roasted vegetable recipes like this are also incredibly easy, even for the beginning cook.
This recipe for oven-roasted Brussels, bacon, butternut squash, and white sweet potatoes is dairy-free, gluten-free, soy-free, and can easily be modified to be vegan by simply omitting the bacon. White sweet potatoes can be swapped for red, I just happened to find some organic ones from a local grower and wanted to use them :)
2 lbs. Brussels sprouts, whole or halved if extra large
2 lbs. Butternut squash, 1″ cubes
2-3 White sweet potatoes (large), 1″ cubes
1/2 lb. Thick cut bacon, 1-2″ pieces
1 Red onion, 1″ pieces
1/2 c. Extra virgin olive oil
2 tsp. Salt
1 tsp. Black pepper
- Preheat oven to 400 degrees.
- Combine all ingredients in a large bowl, coating the Brussels, squash, and potatoes thoroughly.
- Line a metal baking pan or two with tin foil or, if you’re lazy like me, use disposable roasting pans.
- Bake tented in foil for 35-40 minutes, stirring every 15-20 minutes. Rotate baking dishes for even cooking.
- Bake an additional 25-30 minutes, stirring halfway until potatoes are fully cooked
Easy Dairy-Free Recipes like this one are perfect for a hands-off cooking experience that tastes like you spent all day cooking it. Fancy it up by adding cranberries – or, bring as a Thanksgiving side dish or to the annual Christmas dinner!