Colorful Sautéed Autumn Vegetables
All of the colors you love about fall are in these sauteed autumn vegetables which makes this the perfect side dish for your Thanksgiving table or autumnal table.
Servings: 8
Calories: 226kcal
Ingredients
- ¾ pound bacon cooked and crumbled
- 3 cups fresh Brussels sprouts trimmed and halved or quartered
- 3 cups fresh butternut squash peeled, seeded and cut into 1" chunks
- 1 large red onion rough chopped
- 4 cups baby portobello mushrooms cleaned, halved or quartered
- 2 cloves garlic minced
- 1½ teaspoon salt
- ¾ teaspoon black pepper
- ⅛ teaspoon nutmeg grated or ground
Instructions
- Cook the bacon in a large, high sided skillet. Remove to a bowl and set aside.
- Drain all but 2 tablespoons of the bacon fat from the skillet. Add the Brussels sprouts and butternut squash to the skillet along with the bacon fat, salt, and pepper.
- Cook the sprouts and squash over medium-high heat, stirring occasionally for approximately 7-10 minutes. Stir in the garlic and nutmeg.
- Remove the sprouts and squash to the bowl with the bacon and set aside.
- Add the onion and portobellos to the skillet and cook, stirring occasionally, for 5 - 7 minutes.
- Add the butternut squash, Brussels sprouts, and bacon back into the skillet with the onions and mushrooms. Reduce the heat to medium-low. Cook, stirring occasionally for an additional 5 minutes.
- Serve hot and enjoy!
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 11g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 731mg | Potassium: 553mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5845IU | Vitamin C: 39.3mg | Calcium: 44mg | Iron: 1.1mg
