Sautéed Bacon-Parmesan Brussels Sprouts & Green Beans

This tasty sautéed bacon-parmesan Brussels sprouts & green beans recipe is so delicious that it will please even the pickiest of vegetable eaters!

Yesterday was just one of those days where I literally had no idea what to prepare for dinner. All I knew was that our meal would incorporate a plethora of veggies, since we stalked up on quite a bit of fresh produce in light of the Covid-19 pandemic. Since we are staying inside, why not eat as relatively healthy as possible?

After doing a little bit of brainstorming, I came up with a pretty darn tasty recipe that incorporates two of my veggies-and then some: Brussels sprouts, green beans…and bacon! In this recipe, I will show you how to whip up some very delicious sautéed bacon-parmesan Brussels sprouts & green beans. Even my very picky husband loved this dish! He is a very tough food critic, and gave this dish a high score (and wants this to become a regular serving).

The Verdict?

This recipe is absolutely delicious. If you have an aversion to Brussels sprouts, my hope is that this dish will convert you to this baby cabbage variety. The bacon and brown sugar really compliment and enhance the flavor of these sprouts and greens. The parmesan takes all the sweet and salty elements of this dish, and kicks it up several notches by adding a dose of cheesy nuttiness and tang-a combination that works beautifully. I’ve said enough, so let’s go ahead and move onto the recipe, below!

Sautéed Bacon-Parmesan Brussels Sprouts & Green Beans


  • 1.5 cups raw Brussels sprouts
  • 1.5 cups fresh green beans
  • 3 slices of bacon
  • 2 tbsp. grated Parmesan cheese
  • 2 tsp. brown sugar
  • 1 tbsp. sriracha sauce


  1. Thoroughly rinse the Brussels sprouts and green beans. Be sure to trim off the stems of the green beans, and slice the Brussels sprouts in half, lengthwise. Set aside.
  2. Finely dice your bacon slices into ¼ inch cubes. Then, take a large skillet or wok, set to medium high. Once skillet has warmed, gradually add in your bacon pieces, and cook for about 7-10 minutes, or until all of the pieces have crisped up. Then carefully remove bacon bits and place them in a napkin-lined small bowl. Set aside.
  3. Gradually add in the Brussels sprouts halves and green beans into the bacon rind, and cover with a lid for the first three minutes (this allows the veggies to steam). Remove the lid and sauté the greens for a total of 7-10 minutes, or until the Brussels sprouts begin to caramelize on the bottom, stirring frequently.
  4. Once the greens have finished cooking, gently stir in the brown sugar, sriracha, and parmesan cheese throughout the entire mixture. You can either serve the greens form a skillet or another dish, but be sure to sprinkle the bacon bits throughout the top. Enjoy!

Makes 4 servings

Nutrition Information per serving

127 calories/ 5 grams protein/ 8.7 grams fat/ 8.5 grams carbohydrates/ 2.4 grams of fiber/ 4 WW Smart Points (green plan)

Butternut squash tacos recipe: A picture of two butternut squash tacos served with corn tortillas

Butternut Squash Tacos

This butternut squash taco recipe is a deliciously decadent meal to enjoy during your next #TacoTuesday!

Jump to Recipe

I am a huge fan of Taco Tuesdays. No joke! I try my best to make sure that I have a yummy and unique recipe to concoct each week, during our taco Tuesdays. Sometimes, I have cravings for the classics, such as tacos with carnitas, chicken, or fish. Other times, I want something a little different inside of my corn tortilla. Guess what? If you don’t know me by now, you should know that I am definitely a fan of unique delicacies.

You Butternut Doubt It!

This particular recipe contains an ingredient many of you already admire: Butternut squash. But wait! Before you begin to twitch your eyes and smirk with disgust, please stick with me! Butternut squash makes a really delicious filling. In addition, this yummy gourd is a power house in nutrients. One serving of butternut squash contains over 100 percent of your daily value in vitamin A, approximately 40 percent of your daily Vitamin C requirement, approximately 18 percent of your daily potassium requirement, and around 15 percent of daily requirement of Magnesium ¹.  

Delicious chunks of diced butternut squash ready for roastin’!

The Verdict?

I’ll admit that I’m not the first, nor the last person on this planet to come up with a butternut squash taco recipe. However, I am proud of my version. For this recipe, I coat my squash with a tasty, aromatic seasoning, and then roast the squash, along with a clove of garlic. The roasted garlic really enhances and compliments the sweet and nuttiness of the squash, and cumin-the recipe’s main seasoning. Afterwards, I top this with some deliciously cool avocado. One of the best parts about this dish is that all of the ingredients can be roasted in one pan. Hello, convenience!

Butternut squash tacos recipe: A close-up of the filling in the butternut squash tacos, such as sauteed onions, avocados and roasted butternut squash chunks.
Butternut squash taco filling

For those of you scratching your heads, yes! This butternut squash taco recipe is also vegan, and contained squash locally sourced from my friends over at Steed Farm.

Alright, I’ve spent enough time rambling about this yummy dish. Let’s move onto the recipe now, shall we??

Butternut squash tacos recipe: A picture of two butternut squash tacos served with corn tortillas
A picture of two butternut squash tacos served with corn tortillas

Butternut Squash Tacos

These butternut squash tacos are a deliciously decadent way toenjoy during your next #TacoTuesday!
Cook Time1 hr 15 mins
Course: Appetizer, Main Course
Cuisine: American, Tex-mex
Keyword: vegan, vegetarian
Servings: 4 Servings
Calories: 133kcal


  • 1 medium butternut squash
  • 1 bulb fresh garlic
  • 2 bell peppers
  • 1 onion
  • 2 tbsp. cooking oil
  • sriracha (optional)


  • ½ tsp. red chili powder (to your heat preference)
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • ½ tsp. salt
  • 1 tsp. cracked black pepper
  • ¼ tsp. allspice


  • Preheat oven to 400 degrees F.
  • Carefully cut squash into 4-5 large sections,and de-seed. Then with a paring knife, gently cut away outer skin layer. Afterwards,dice each chunk into 1” pieces. Set aside.
  • In a large bowl, combine all of the seasoningsuntil well mixed. Afterwards add squash and gently incorporate the cooking oil.Gently stir everything until each squash cube is well coated. Place in largecookie sheet and bake for about 45 minutes, and flip halfway. Make sure toreserve at least 1/3 of the space in the pan.
  • While the squash is roasting, slice the onionand bell pepper into ¼” slices, add to the same sheet the squash and garlic areroasting in, and place in the oven to roast for the last 25 minutes of thesquash roasting time.
  • Take everything out, and gently cut and mixthe smashed roasted garlic puree into the squash chunks.
  • (Optional) Add to your tortilla of choice andserve with avocado .
  • Enjoy!

Nutrition Information per serving (without tortillas or avocado)

133 calories/ 3 grams protein/ 2.8 grams fat/ 28 grams carbohydrates/ 5 grams of fiber