8 ounces bacon
1 pound Brussels sprouts, halved
1 1-pound butternut squash, peeled, seeded, and diced
10 pearl onions, peeled and halved
1 cup fresh cranberries
1 large sprig fresh rosemary, leaves removed and chopped
Salt and freshly ground pepper
Heat oven to 400 F. Line a baking sheet with foil for easy clean-up.
Cook bacon in a large skillet over medium-high heat until crispy. Remove bacon from skillet, chop, and set aside. Reserve 1/4 cup melted bacon fat and discard the rest.
In a large bowl, toss Brussels sprouts, squash, onions, cranberries, and rosemary, with the reserved bacon fat. Spread evenly in a single layer over the baking sheet, arranging the sprouts cut-side-down as much as possible.
Bake until vegetables begin to brown and are tender, about 40-45 minutes.
Remove from oven and transfer to a serving dish. Add chopped bacon and toss to combine. Season to taste with salt and pepper. Serve warm.
Serves 8.
From CulinaryHill.com, with a few changes
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