Thanksgiving Roasted Veggies with Bacon and Pumpkin Seeds Recipe
A delicious and colorful Thanksgiving side dish featuring roasted green beans and butternut squash, topped with crispy bacon and toasted pumpkin seeds. This easy-to-make recipe brings savory and nutty flavors together with an optional tangy honey-lime Dijon dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Vegetables
- 12 oz green beans
- 12 oz butternut squash, peeled and cubed
Other Ingredients
- 2 tablespoons olive oil (divided)
- Salt and pepper, to taste
- 6 slices bacon, cooked and chopped
- 1/2 cup pumpkin seeds, toasted
Optional Dressing
- 2 tablespoons olive oil
- Juice of 1 whole lime
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper for easy cleanup.
- Prepare Green Beans: In a large bowl, toss the green beans with 1 tablespoon of olive oil, salt, and pepper to taste. Spread them in a single layer on one of the prepared baking sheets.
- Prepare Butternut Squash: In the same now-empty bowl, toss the peeled and cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on the second baking sheet.
- Roast Green Beans: Place the baking sheet with green beans in the oven and roast for about 15 minutes without stirring, until they start to shrivel and develop golden-brown spots. Remove from the oven once done.
- Roast Butternut Squash: Reduce the oven temperature to 400°F (200°C). Flip the butternut squash pieces and continue roasting them for an additional 5 to 10 minutes until tender and lightly caramelized.
- Combine Vegetables: In a large serving bowl, combine the roasted green beans and butternut squash.
- Add Bacon and Seeds: Mix in the chopped cooked bacon and toasted pumpkin seeds for added texture and flavor.
- Optional Dressing Preparation: In a small bowl or mason jar, whisk together 2 tablespoons olive oil, freshly squeezed juice of one lime, 2 tablespoons honey, and 2 tablespoons Dijon mustard until emulsified.
- Serve: Toss the dressing with the roasted veggies or serve it on the side according to preference. Enjoy warm or at room temperature.
Notes
- Make sure to spread the vegetables in a single layer to ensure even roasting.
- To toast pumpkin seeds, dry roast them in a pan over medium heat until lightly browned and fragrant, stirring frequently to prevent burning.
- Leftover roasted veggies can be refrigerated and enjoyed cold or reheated for up to 3 days.
- For a vegetarian version, omit the bacon or substitute with smoked tempeh.
- The optional dressing adds a sweet and tangy flavor that complements the savory roasted vegetables but can be omitted if preferred.
Keywords: Thanksgiving side dish, roasted vegetables, green beans, butternut squash, bacon, pumpkin seeds, fall recipe, easy roasted veggies