Thanksgiving Roasted Veggies Bacon (Print-Friendly Format)
Roasted green beans, butternut squash, bacon, and pumpkin seeds bring festive flair to your fall table.
# Ingredients You’ll Need:
→ Roasted Vegetables
01 -
340 g green beans
02 -
340 g butternut squash, peeled and cubed
03 -
2 tablespoons olive oil
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Garnishes
06 -
6 slices bacon, cooked and chopped
07 -
60 g pumpkin seeds, toasted
→ Optional Dressing
08 -
2 tablespoons olive oil
09 -
Juice of 1 whole lime
10 -
2 tablespoons honey
11 -
2 tablespoons Dijon mustard
# How to Make It:
01 -
Preheat the oven to 220°C. Line two baking sheets with parchment paper.
02 -
In a large bowl, toss green beans with 1 tablespoon of olive oil, salt, and black pepper. Arrange in a single layer on one baking sheet.
03 -
Using the same bowl, combine butternut squash with 1 tablespoon of olive oil, salt, and black pepper. Spread in a single layer on the second baking sheet.
04 -
Roast green beans for 15 minutes without stirring, until shriveled and lightly golden. Remove green beans from oven.
05 -
Reduce oven temperature to 200°C, flip butternut squash cubes, and continue roasting for 5–10 minutes, until tender and golden.
06 -
Transfer roasted vegetables to a large serving dish. Add chopped cooked bacon and toasted pumpkin seeds. Gently toss to combine.
07 -
Whisk together 2 tablespoons olive oil, lime juice, honey, and Dijon mustard until emulsified. Drizzle over roasted vegetables or serve on the side.
# Extra Tips:
01 -
For even roasting, ensure vegetables are spread in a single layer and not overcrowded on the baking sheets.