Thanksgiving Roasted Veggies (Green Beans and Butternut Squash) with Bacon and Pumpkin Seeds
Roasted Vegetables (Green Beans and Butternut Squash) with Bacon and Pumpkin Seeds is an easy Thanksgiving side dish that will make a colorful and festive addition to any holiday menu. This gluten-free and dairy-free recipe is the ultimate Fall and Winter comfort food and a great way to add veggies to your dinner!
Preheat the oven to 425 F. Line 2 baking sheets with parchment paper.
Toss green beans together with 1 tablespoon of olive oil, salt, and pepper to taste in a large bowl, and then spread the veggies in a single layer on one of the baking sheets.
Add butternut squash (cubed and peeled) together with 1 tablespoon of olive oil, salt, and pepper to the same, now empty, bowl, and toss to combine. Spread the veggies in a single layer on the second baking sheet.
Roast for about 15 minutes, without moving the veggies, until the green beans shrivel a bit and start getting golden-brown spots. At this point, the green beans should be ready, remove them from the oven.
Reduce heat to 400 F, flip the butternut squash cubes, and roast the butternut squash for about 5 or 10 more minutes.
Assembly
Combine roasted veggies together with chopped cooked bacon and toasted pumpkin seeds. You can serve it as is, or drizzle the veggies with a simple dressing below.
Optional dressing
In a small bowl or in a mason jar, combine together 2 tablespoons of olive oil, freshly squeezed juice of one whole lime, 2 tablespoons of honey, and 2 tablespoons of Dijon mustard. Whisk with the fork until emulsified.
Mix the dressing together with veggies or serve it on the side.