Description
Green beans and butternut squash with bacon brings comfort to your dinner table with minimal effort. Crispy bacon and roasted vegetables create a delightful side dish that tastes like pure home-cooked happiness.
Ingredients
Scale
Main Vegetables:
- 1 lb green beans
- 1 lb butternut squash
Protein:
- 6 slices bacon
Seasonings and Oils:
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
Instructions
- Fire up your oven to a toasty 425°F, creating the perfect roasting environment for your veggie feast.
- Chop 6 bacon slices into small bite-sized pieces and mince 2 garlic cloves while cutting 1 lb butternut squash into 1-inch cubes and trimming 1 lb green beans.
- Toss the green beans, squash cubes, and diced bacon in 2 tablespoons olive oil, ensuring every piece gets a glossy coating with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme.
- Spread the seasoned mixture across a large rimmed baking sheet in a single layer, guaranteeing each morsel will roast evenly at 425°F for 25-30 minutes until the vegetables caramelize and bacon turns crisp.
- Remove the pan from the oven, let the vegetables rest for 2-3 minutes, then transfer to a serving platter, letting the bacon’s savory essence mingle with the roasted vegetables.
Notes
- Crisp bacon adds a smoky depth that transforms ordinary roasted vegetables into something special.
- Cut vegetables into similar-sized pieces to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- For a vegetarian version, swap bacon for smoked almonds or nutritional yeast to maintain that rich, savory flavor profile.
- Using a rimmed baking sheet helps contain any rendered bacon fat and prevents messy oven spills during roasting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 255 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 25 mg