Oh, boy! Thanksgiving is my absolute favorite time of year! I mean, what’s not to love? The crisp air, the cozy gatherings, and of course, the delicious food. One dish that has become a staple at my family’s Thanksgiving table is these roasted vegetables — specifically, the mouthwatering combination of green beans and butternut squash with bacon and pumpkin seeds. If you’ve never tried it, let me tell you, the flavors together create a magical symphony that makes your taste buds sing.
I still remember the first time I whipped up this dish. I was hosting Thanksgiving dinner for the first time, and I was determined to impress my family with my culinary skills—because, you know, family expectations! I stumbled across this recipe, and I just knew it was destined to be a hit. From the savory, crispy bacon to the earthy rosemary and pumpkin seeds, this dish absolutely stole the show. Now, I might as well have the recipe tattooed on my brain because it’s practically a rite of passage every Thanksgiving!
What’s in Thanksgiving Roasted Vegetables?
Let’s break down what we’ll need to create this festive medley!
Butternut Squash: This sweet and creamy vegetable is like a hug in a bowl. It provides a lovely texture and flavor while soaking up all those delicious spices.
Green Beans: Fresh green beans add a delightful crispness to the mix. They keep their bright color and crunchy texture through roasting, ensuring each bite is vibrant and refreshing.
Bacon: Ah, bacon! Who can resist its crispy goodness? It adds a savory depth and a touch of indulgence that pairs perfectly with the sweetness of the squash.
Pumpkin Seeds (Pepitas): These little gems not only add a nice crunch but are also a great source of healthy fats and protein. Plus, they look so appealing sprinkled on top!
Olive Oil: A must-have for roasting, it helps everything brown nicely and adds some healthy fat. I prefer organic extra virgin for the best flavor!
Fresh Rosemary & Thyme: These aromatic herbs elevate the dish, giving it that quintessential fall flavor. Trust me; you’ll want to use fresh if you can—it’s such a game-changer!
Salt and Pepper: Essential for enhancing flavors. I always say, “season to taste!”
Balsamic Glaze (optional): If you want to finish this dish with a sweet and tangy drizzle, this is your go-to! It adds an elegant touch.
Is Thanksgiving Roasted Vegetables Good for You?
Absolutely! These roasted vegetables are not just a feast for the eyes; they’re good for the body too. Let’s break it down:
Butternut Squash: Rich in vitamins A and C, this vibrant veggie is great for your skin and immune system. Plus, the fiber helps with digestion—win-win!
Green Beans: Low in calories but packed with nutrients, they’re an excellent source of vitamins K and C, as well as folate. They’re great for promoting overall health.
Bacon: While bacon isn’t the healthiest option out there, using it in moderation can add flavor without overdoing it. I always encourage balance in my meals!
Pumpkin Seeds: These are nutritional powerhouses! They’re full of antioxidants, magnesium, and healthy fats that can support heart health.
So, while there are some indulgent ingredients, especially during the holiday season, this dish can definitely fit into a balanced diet!
Ingredients List
– 1 medium butternut squash, peeled and cubed (about 4 cups)
– 1 lb fresh green beans, trimmed
– 6 slices of bacon, diced
– 1/2 cup pumpkin seeds (pepitas)
– 2 tablespoons olive oil
– 1 tablespoon fresh rosemary, chopped
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste
– Optional: Balsamic glaze for drizzling
*Serves around 6 people.*
How to Make Thanksgiving Roasted Vegetables?
Alright, let’s get cooking! Here’s how to create this gorgeous dish:
1. Preheat your oven to 400°F (200°C). This is important; we want those veggies to roast beautifully!
2. On a large baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, a generous sprinkle of salt, and pepper. Make sure every piece is evenly coated and then spread it out in a single layer.
3. Roast the butternut squash in the preheated oven for 20 minutes. Just long enough to start softening it up!
4. While the squash is roasting, heat a skillet over medium heat and cook the diced bacon until crispy. Once it’s perfect, remove from the skillet and drain on paper towels, leaving some of those delicious drippings behind.
5. In that same skillet, add the trimmed green beans. Sauté them in the leftover bacon drippings for about 5 minutes until they’re slightly tender but still crisp. Don’t forget to season with salt and pepper!
6. After the 20 minutes are up, pull the baking sheet out of the oven and toss in the sautéed green beans and crispy bacon with the squash. Give everything a good mixing!
7. Sprinkle the pumpkin seeds, fresh rosemary, and thyme over your medley. Yes, it should smell amazing by now!
8. Return the baking sheet to the oven and roast for another 15-20 minutes, or until the green beans are tender and the butternut squash is golden brown.
9. Once done, drizzle with balsamic glaze if you’re feeling fancy. Serve warm and watch the smiles!
Delightful Extras for Your Roasted Vegetables
If you want to mix things up a bit, I’ve got a few tips for you! Feel free to change it up by adding other seasonal vegetables like Brussels sprouts or carrots. You can also kick the flavor up a notch by using smoked bacon for a deeper taste.
For a vegetarian version, simply skip the bacon and add some extra olive oil along with a sprinkle of smoked paprika for richness. And if you love cheese, crumbled feta or goat cheese sprinkled on top right before serving is heavenly!
So there you have it, my favorite Thanksgiving roasted vegetables with green beans and butternut squash! I can’t wait for you to try this recipe and, hopefully, make it a new holiday tradition in your home. Please let me know how it turns out; I just adore hearing about all of your culinary adventures! Happy cooking!
