The way this Roasted Veggies with Bacon and Pepita Pesto will elevate your Thanksgiving spread, or any fall meal, is beyond. It’s basically the side dish of all side dishes.

Packed with so much flavor – from the most delish roasted veggies (squash, sweet potato and brussels sprouts), crispy bacon and tossed in the freshest, yummiest pepita pesto – prepare to be blown away. It’s too good, you guys! Let’s get into it.

A SHOW-STEALING SIDE

So, obviously the turkey is the main event at any Thanksgiving table, but this is definitely a show-stealing side. I mean, it’s kind of all in the name: Roasted Veggies with Bacon and Pepita Pesto.

As much as I’m a high-protein girlie, I also can’t rave enough about incorporating veggies into any and every meal.

Not only because they provide so many healthy nutrients, but because it can’t hurt to throw a little reminder out there that healthy doesn’t have to mean tasteless. Veggies in fact can be the most flavorful part of your plate!

Especially when they’re seasoned, roasted and tossed in an insanely flavorful homemade pepita pesto.

NUTRITIOUS AND DELICIOUS ROASTED VEGGIES

Speaking of healthy, and because I’m a registered dietitian and self-proclaimed foodie, it’s only right to highlight the main veggie ingredients.

• Delicata Squash: one of the tastiest seasonal veggies out there, delicata squash has a nutty, buttery and slightly sweet flavor to it that only gets better once seasoned and roasted to perfection. High in fiber, potassium and vitamins C and A, it’s a no-brainer to include in any roasted veggie mix!
• Sweet Potato: this healthy but tasty root vegetable is loaded with antioxidants, vitamins and minerals that are beneficial for gut and eye health, your immune system (key during sick season!), and so much more.
• Brussels Sprouts: this cruciferous veggie tends to be either loved or hated, but when tossed in a little bit of oil, salt and garlic powder, with that roasted char that creates crispy leaves for garnishing, I’m convinced this will turn anyone into a brussels sprouts fan. Not to mention they’re also loaded with lots of health benefits and antioxidants.

SIMPLE AND FRESH

By the way, I am 100% serious when I say this Roasted Veggies with Bacon and Pepita Pesto is a show-stealing side. Mainly due to the fact that this dish includes crispy bacon bits and is tossed in the simplest, freshest and yummiest pepita pesto.

To be honest, I’m drooling just thinking about it. You’ll understand soon as you try it just once.

Make this your Thanksgiving contribution this year, and watch as it quickly becomes the crowd-pleasing, show-stealing side that you will end up making for years to come.

INGREDIENTS YOU’LL NEED:

For the Squash & Sweet Potatoes:

• Delicata squash
• Sweet potato
• Avocado oil
• Kosher salt
• Freshly ground pepper
• Smoked paprika

For the Brussels:

• Brussels sprouts
• Avocado oil
• Kosher salt
• Garlic powder

Pepita Pesto:

• Toasted pepitas
• Garlic 
• Lemon, for zesting
• Italian parsley leaves
• Cilantro leaves
• Fresh lemon juice
• Apple cider vinegar 
• Maple syrup (optional)
• Kosher salt 
• Extra-virgin olive oil 

Bacon:

• No-sugar-added bacon

To Assemble:

• Pepita pesto 
• Extra-virgin olive oil
• Apple cider vinegar 
• Italian parsley leaves 
• Toasted pepitas

HOW TO MAKE MY ROASTED VEGGIES WITH BACON AND PEPITA PESTO

For the Squash, Sweet Potatoes and Brussels:

Preheat the oven to 425. Line two baking sheets with parchment paper.

To one of the baking sheets, add the delicata squash, sweet potato, avocado oil, salt, pepper, and smoked paprika. Using your hands, toss to combine, ensuring all pieces get evenly coated in the oil and spices. Spread into an even layer. 

To the other baking sheet, add the brussels sprouts, avocado oil, salt, and garlic powder. Toss to combine, using your hands to massage the oil into the Brussels so no pieces are dry (it’s ok if the leaves fall off a bit – they will get crispy and be a great garnish!). Set aside.

Transfer the tray with the squash and sweet potatoes to the oven on the lower rack. Roast for 20 minutes until deeply golden on one side. Using a spatula, toss before returning to the oven on the upper rack.

Add the sheet with the brussels sprouts on the lower rack and bake for 17 to 20 minutes, or until the Brussels are very crisp and the squash/sweet potato are deeply caramelized. Allow to cool to room temperature before assembling the dish. If you assemble while the veggies are still warm, the dish will steam and become soggy. 

To Make the Pepita Pesto:

While the veggies roast, make the pesto and the bacon. In the bowl of a food processor or a high-speed blender, add the pepitas, garlic, and lemon zest. Pulse until the mixture becomes sandy.

Add the parsley, cilantro, lemon juice, red wine vinegar, maple syrup (if using), and salt. Pulse in 30-second increments, scraping down the side in between each interval, until the mixture is a thick paste.

With the processor running on low, slowly stream in the olive oil, blending until the mixture is smooth. Transfer to an airtight container and set aside.

For the Bacon:

To a cold, medium skillet, add the bacon. Turn the heat to medium and cook the bacon until very crispy, about 5 minutes.

Use a slotted spoon to remove the bacon pieces from the skillet and transfer to a paper-towel-lined plate.

To Assemble:

Assemble the dish on a large plate or medium platter. Add ¼ cup of pesto to the center of the plate and spread in a circle, leaving a 1-inch border on the sides.

Add the remaining 2 tablespoons of pesto to a small bowl and mix with the apple cider vinegar and olive oil. Set aside.

To the pesto base, start to layer the veggies in a tall pile, keeping the crispy Brussel leaves as a garnish.

Drizzle the veggies with the thinned pesto mixture and garnish with parsley. Sprinkle the pepitas, bacon, and crispy Brussel leaves atop the veggies. Serve at room temperature. Enjoy!

Storage Note:

Store the remaining pesto in an airtight container in the refrigerator for up to 1 week. Option to also store in the freezer for up to 2 months, in an airtight container or portion out into an ice cube tray.

RECIPE SUBSTITUTIONS & QUESTIONS

The maple syrup in the pepita pesto is optional, but adds a nice, light touch of sweetness. You could also try using honey instead.

What’s great about this recipe is you’ll definitely have leftover pesto (love that for us!). I like to use this specific pesto as a sandwich spread in my Thanksgiving Leftover Turkey Sandwiches, which I also think you’ll love. So so good!

And as always, you can find all my go-to kitchen goods (and more) in my my Amazon Storefront.

ARE PEPITAS PINE NUTS?

Although pepitas and pine nuts are both seeds and have similar, mild-flavor tastes, they are not the same. Pepitas are the seeds of a pumpkin and pine nuts are the seeds of pine trees (but edible!). You can eat pepitas raw or roasted. They’re great for snacking, baking, used in salads, soups and of course, pesto.

WHAT IS THE KEY TO ROASTING VEGETABLES?

A key factor when roasting vegetables is the temperature. Typically, bigger/harder veggies will roast well at 350-400 degrees Fahrenheit, but the smaller the veggies, the higher the temp needs to be to best achieve that char-roasted brown color and crispy texture.

If you find your vegetables aren’t browning enough, try increasing the temperature. In my recipe here, 425 F worked well, but feel free to adjust if needed.

TRY SOME OF MY OTHER HEALTHY, DELISH THANKSGIVING SIDES:

Cornbread Skillet (gluten-free)

Creamy Buttery Mashed Potatoes

Bone Broth Gravy (gluten-free, dairy-free)

Sourdough Sausage & Mushroom Stuffing

Green Bean Sauté with Sun-Dried Tomatoes and Pine Nuts