Adding bacon and pepper jelly will win over any non-vegetable-loving eater.
Pepper Jelly-Roasted Squash and Beans
Yields: 6-8 Servings
- 6 slices center-cut bacon
- 2 acorn squash (about 3 pounds), seeded and cut crosswise into ½-inch-thick slices
- 5 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- ¾ pound green beans, trimmed
- 1 large red onion (about ¾ pound), sliced lengthwise into ¾-inch wedges
- 3 tablespoons apple cider vinegar
- 3 tablespoons red pepper jelly
- 1½ teaspoons spicy brown mustard
- 1 clove garlic, grated
- Preheat oven to 425°. Line 2 rimmed baking sheets with parchment paper.
- Divide bacon between prepared pans; bake until crisp, 10 to 15 minutes. Remove bacon, and let drain on paper towels, reserving drippings on pans. Chop bacon; set aside. Reduce oven temperature to 400°.
- Place squash on one baking sheet; toss with 1 tablespoon oil, 1 teaspoon salt, and ¼ teaspoon pepper. Place beans and onion on second baking sheet; toss with 1 tablespoon oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Roast until vegetables are browned and tender, 20 to 30 minutes.
- In a medium bowl, whisk together vinegar, pepper jelly, mustard, garlic, remaining 3 tablespoons oil, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Toss roasted vegetables with pepper jelly mixture; transfer to desired serving plate. Top with chopped bacon. Serve immediately.