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Roasted Veggies with Bacon and Pepita Pesto

This Roasted Veggies with Bacon and Pepita Pesto side dish is packed with tons of flavor and healthy nutrients. The most delicious way to elevate your Thanksgiving spread, or any meal this fall!
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Author Rachael DeVaux

Equipment

  • food processor (or high-speed blender)
  • 2 baking sheets
  • medium skillet
  • small bowl
  • large plate or serving platter

Ingredients

For the Squash & Sweet Potatoes:

  • 1 large delicata squash, seeds removed, halved, and cut into ¼” thick half-moons
  • 1 large sweet potato, halved and sliced into ¼” thick pieces
  • 2 tablespoons avocado oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon smoked paprika

For the Brussels:

  • 1 pound brussels sprouts
  • 1 tablespoon avocado oil
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder

For the Pepita Pesto:

  • ⅓ cup toasted pepitas
  • 3 cloves garlic
  • Zest of one lemon
  • 1 cup packed Italian parsley leaves
  • 1 cup packed cilantro leaves
  • ¼ cup fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup optional
  • ½ teaspoon kosher salt
  • ½ cup extra-virgin olive oil

For the Bacon:

  • 4 strips of no-sugar-added bacon, chopped small

To Assemble:

  • 6 tablespoons pepita pesto
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • ¼ cup Italian parsley leaves
  • 2 tablespoons toasted pepitas

Instructions

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!

Notes

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.