Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash with Bacon

Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious! Made all on one sheet pan, you can double or triple this recipe to feed a crowd by adding more sheet pans. #maplebrusselssprouts #brusselssprouts #butternut squash

Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious!

Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious! Made all on one sheet pan, you can double or triple this recipe to feed a crowd by adding more sheet pans.Roasted Brussels Sprouts and Butternut Squash

Brussels and butternut are a match made in heaven. Add bacon, and a simple glaze made with pure maple syrup and soy sauce, and your family will swoon! This is a delicious, easy Fall side dish, perfect for chicken, turkey or pork. If you don’t eat bacon, you can leave it out. Made all on one sheet pan, you can double or triple this recipe to feed a crowd by adding more sheet pans.

More Winter side dish favorites include Roasted Asparagus and Mashed Cauliflower.

Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious! Made all on one sheet pan, you can double or triple this recipe to feed a crowd by adding more sheet pans.

How To Make Roasted Brussels Sprouts and Butternut Squash

Maple and Soy Glaze

The combination of pure maple syrup and soy sauce or gluten-free tamari are magical and give this easy side dish so much flavor. It’s also so simple, combine the two in a saucepan and simmer until it thickens. It’s also great over salmon or roasted chicken.

Variations

  • Swap the butternut squash for acorn squash, pumpkin or sweet potatoes.
  • Keep it vegetarian by omitting the bacon.

More Butternut Squash recipes:

Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious! Made all on one sheet pan, you can double or triple this recipe to feed a crowd by adding more sheet pans.
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4.92 from 37 votes
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Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze

3
3
3
SP
178 Cals 8 Protein 27 Carbs 5.5 Fats
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: American
Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious!

Ingredients

  • Cooking spray
  • 1 pound butternut squash, peeled, seeded and cut into ½-inch cubes
  • 1 tablespoons olive oil
  • 1/2 teaspoon Kosher salt
  • Freshly ground black pepper
  • 1 pound Brussels sprouts, trimmed and quartered
  • 2 center cut strips of bacon, chopped
  • 2 tablespoons pure maple syrup
  • 2 tablespoons reduced sodium soy sauce

Instructions

  • Preheat oven to 400 degrees F.  Spray a sheet pan with cooking spray.
  • In a large bowl, combine the squash, 1/2 tablespoon oil, 1/4 teaspoon salt and pepper, to taste.  Toss to coat.  In another large bowl, combine the Brussels sprouts, remaining tablespoon of oil, 1/4 teaspoon of salt and pepper, to taste.
  • Spread the vegetables in an even layer on 1 sheet pan. Top with bacon. Roast for 20 minutes, with a spatula, toss veggies and roast an additional 15 minutes.
  • Meanwhile, in a small sauce pot, combine the syrup and soy sauce.  Over medium low heat, simmer sauce for 5 minutes, or until it begins to thicken slightly.  Set aside.
  • When vegetables are done roasting, transfer to a serving dish.  Add maple soy sauce and toss to coat.

Video

Nutrition

Serving: 1cup, Calories: 178kcal, Carbohydrates: 27g, Protein: 8g, Fat: 5.5g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 545mg, Fiber: 6g, Sugar: 11g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 3
Keywords: brussel sprouts and butternut squash and bacon, maple soy glaze, roasted brussels sprout recipe, roasted brussels sprouts and butternut squash, roasted butternut squash and brussels sprouts

Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious! Made all on one sheet pan, you can double or triple this recipe to feed a crowd by adding more sheet pans.Easy fall side dish with brussels sprouts, butternut and bacon.

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108 comments

  1. Delicious for Thanksgiving and a hit with everyone (kids included!) My mother-in-law requested the recipe which is a BIG win :). 

  2. Made with no squash, and added some chopped onion. Delish!!

  3. Can I make this a day ahead?
    If so, reheat on sheet pan?

  4. My new favorite recipe. Love the combination of ingredients/ flavors AND you don’t have to cook the bacon separately!!! Thank-you! (I use sweet potatoes in place of the butternut squash)

  5. I made thus without bacon and added red onion. So Good! My family loved it and we will be having it on a regular basis!

  6. Love this recipe! Great for fall. I customized it to include baby carrots, garlic, and cayenne pepper. I also swapped bacon for turkey bacon and doubled the amount . Absolutely delicious! Sharing with all my friends.

  7. Can this recipe be frozen?

  8. Holy moly! This was delish. The balance of sweet and savory was on point! 

  9. Loved this!  Only cut back on the sauce a little.  

  10. This recipe is DELICIOUS!!

  11. A favorite in our house! Thank you, so much for sharing.

  12. Hi there…why do I get 6 Blue points in “Calculate a SmartPoints Value” section of my WW site?

  13. Absolutely delicious. I wasn’t a fan of Brussels sprouts until this recipe. Thank you!! So glad to find another veggie I like

  14. Loved this! Omitted soy sauce and added fresh cranberries! Topped with some candied pecans! Can leftovers be frozen? What would be the best way to serve again after thawing? Thanks!

  15. Oh my gosh!! Amazing! Unintentional substitution: didn’t have maple syrup so used honey and a tablespoon or so of dark brown sugar. — Will be making this again… and again! (one thing: my bacon didn’t get crispy in the oven so I might start it in a pan on the stove but not quite finish so a little bacon fat can still render into the veg, then add to veges before putting them in the oven.) Thank you, thank you! Yum!

  16. I didn’t have any squash so I just roasted the brussels sprouts. Never thought to put Maple syrup and Soy Sauce together! They were fantastic! I will be making this again soon as listed!

  17. GINA- I use SO many of your recipes! Wonderful! 
    I am cooking for 14 on Thanksgiving. Would you just quadruple all amounts? Not sure if that works as I usually cook for 6 max. Help!

  18. This recipe is nothing short of perfection. Put 2 fried eggs on top and it is the ultimate lunch!!

  19. I followed the recipe and it was amazing! My husband and 2 kids are not fond of brussel sprouts or squash and they loved it! Will definitely make this again.

  20. If I make this ahead of dinner by an hour or so, top with sauce and put in warming drawer do you think it will be ok? Or wait to toss on sauce right at serving? Thanks!!

  21. What modifications would you make if using frozen cubed squash and frozen whole Brussels? Not sure if I should thaw them so I can still quarter the Brussels sprouts? Thanks!

  22. This was soooo yummy! Thank you for the recipe. Very easy to make. 🙂

  23. This is my very favorite veggie dish. I add beets sometimes too. 

  24. Made these and forgot to make the sauce. We still loved it. Yummy! Can’t wait to try it again and add the sauce. I did baked boneless skinless chicken thighs with this. Made a very good dinner. My husband and I are both looking forward to leftovers for lunch tomorrow.

  25. I have never been a big fan of Brussel sprouts until I tried this recipe. SO DELICIOUS!

  26. Has anyone made this in an air fryer? Mine has a roasting mode. Thanks!

  27. I entered the nutritional information into my weight 
    Watchers points calculator and it counted this dish as 6 
    Points. How can that be? Thank you in advance 

    • Hi Jane. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  28. Making this now, it smells delish, my son will love this for Thanksgiving, tomorrow!!!

  29. Every time I make this, my husband and I say, “I could just eat this for dinner”. So good!!
    What if I used sweet potatoes instead? We use pepper bacon too. Yummmmm

  30. Does the bacon come out crispy? If not could you pre cook the bacon separately for a bit before adding it without sacrificing flavor?

  31. Can I use carrots instead of butternut squash? 

  32. I made this the other night along with a roasted pork tenderloin. This dish is amazing!

  33. Truly delicious. For someone who doesn’t like brussel sprouts I actually enjoyed them. A great combination of sweet and savory flavours. Everyone asked for the recipe afterwards. Will definitely be using it again..

  34. In the video, you show the sprouts on one side of the pan, the butternut on the other side… I presume they can be combined for roasting or is there a reason they’re separated? Thanks.

  35. Could you combine the squash and Brussels at the start, drizzle with oil and season? I’m not sure why they are oiled and kept separate. Am I not seeing something obvious?

  36. I didn’t have any Brussels sprouts so I made this with the butternut squash and bacon- So DELICIOUS!!!

  37. What is e best way to reheat if this is made ahead and undercooked 5 minutes?  Alternatively, could this be made in a roaster oven on foil to keep my oven free for turkey and if so, any hints?  I imagine balsamic vinegar could replace soy sauce…..

  38. If I used sweet potato’s instead what would be the cooking time? Thanks!! 

  39. This dish is deeelish! My only concern is the salt. Maybe I’m using a saltier brand of Kosher salt. Is there a preferred brand I should consider? I’ve only just started working with Kosher salt.

  40. What kind of pork would you serve this with?

  41. Making this tonight for the second time! It’s delicious and the perfect fall side dish! Both times I’ve paired with pork tenderloin. Going to make it for thanksgiving as well, but will omit bacon as my sister in law is a vegetarian. Hopefully that won’t affect it too much! 

  42. Can you use frozen butternut squash???

  43. I have not made this exact recipe and wouldn’t because of the high sodium levels (I have kidney disease but the amount of sodium is high for a side dish even for healthy people). I toss the veg in maple balsamic vinaigrette and extra virgin olive oil. I also add herbs. I use no salt, no soy sauce and no bacon and it is absolutely delicious. We like to add other root vegetables too like carrots, onions and golden beets.

  44. I made this tonight and we all enjoyed it. I used sweet potatoes instead of the butternut squash because I had some I needed to use up. I also used pancetta instead of the bacon for the same reason. Because the pancetta was diced small I added it when I stirred the vegetables.

  45. This was delicious.  I nixed the bacon and sprinkled some garlic powder, didn’t bother cooking the glaze.  I tried it with and without and it’s delicious both ways.  I will make this again for sure.  It would be a lovely Thanksgiving side.

  46. Home Run!

  47. Could I freezes this?

  48. I made this recipe for Thanksgiving. It was easy to make and had an amazing taste. Even my step son said that he doesn’t usually like brussel sprouts but he went for a second serving of these. Yummy!

  49. Run as fast as you can to your kitchen & make this fabulous dish!!
    Seriously, over the top delicious!!!!   Beware, this is hard to stop eating!!

  50. Quick, easy and tastes amazing !

  51. I would add some chicken tenders seasoned and baked. In fact that’s exactly what I’m meal prepping for this weeks lunches. This recipe plus chicken.

  52. Any suggestions on what I can pair this with for a quick work lunch? Thanks!!

    • I would add some chicken tenders seasoned and baked. In fact that’s exactly what I’m meal prepping for this weeks lunches. This recipe plus chicken.

  53. Can I make this recipe in the air fryer?

  54. Has anyone tried this with a different squash? I just picked up something called a Patty Pan squash and am trying to figure out what to do with it.

    • Patty pan squash is totally different – it’s a summer squash more akin to zucchini or yellow squash. It’s not anything like winter squash. The water content is much higher than butternut so I doubt it would work the same.

  55. This was Delicious!! I had to run back out to the store to get the ingredients to male it again!!! Thanks for all your great recipes!!!

  56. We made a huge batch of these and they were just as amazing as I knew they would be!  SO GOOD!  Thank you for another amazing recipe!  I think you are almost single-handedly responsible for my 50 lb. weight loss over the past year!  Weight Watchers is my guide, but you are my inspiration!  From Salisbury Steak Meatballs to Mozzarella, Sundried Tomato & Prosciutto Stuffed Pork Tenderloin to Chicken Pesto Bake, you’ve kept us eating some truly amazing and delicious foods that don’t make anyone in the family feel even remotely deprived.  Thank you so much for helping to change my life, Gina!

  57. I made this as a side for Christmas dinner, and my family loved it! I’ve never liked brussel sprouts, until I tried this dish! I followed the recipe exactly as written. This recipe is a keeper!!

  58. UH-Mazing!!! I made these for Thanksgiving (both family Thanksgiving and a “friendsgiving”) as well as Christmas Day. These are delicious. I converted a few people over the holidays that proclaimed ‘I don’t eat Brussels’. These are SO good. Can’t say enough good things! Try them!

  59. This was delicious!!!! It was great straight out of the oven and even great tasting after refrigerated. Very flavorful !!!

  60. I made it for a potluck dinner New Year’s Eve.  Everyone loved it!   I will make it again.  Simple, colorful and tasty.

  61. Fid,nt havebutternut squash or soy sauce, so substituted sweet potatoes and small amount of worcestershire sauce, and it tasted great! very flavorful, of course next time I’ll use original ingredients!

  62. My daughter made this for our side dish on Christmas it was Delicious!

  63. Love this dish! Used turkey bacon and it can out so yummy! Will be making again and again. Took to a potluck and they couldn’t get enough!

  64. Most soy sauce contains wheat flour. It’s pretty easy to get around this, though, by changing the ingredient list from soy sauce to “tamari” or “gluten-free soy sauce.” Or, simply remove the GF marking at the top.

  65. Not sure why the ???? It was suppose to be thumbs up emoji!

  66. Omg this was soooo good. I will decrease the cooking time as it came out quite dark. Thanks Gina good job????

  67. Served this Thanksgiving and a hit with everyone. I did buy the butternut squash precut. I’ve been told not to limit making it to Thanksgiving. Delicious – thank you Gina!

  68. I made this for Thanksgiving. It was delicious. I doubled the recipe for our crowd and there were no leftovers. Thanks.

  69. How much would taste/results vary if subbing a regular old breakfast syrup in place of pure maple?

  70. This was KILLER! I could have eaten a whole plate full! I wish I would have diced the bacon up very small to crisp up more (I’m particular about crisp bacon), but it was awesome. I think that the sauce would be awesome on other veggies too (might have to try it with some garlic and red pepper flakes). Thanks!

  71. Did you ever try leaving the glaze off?  I have to watch sugar and  and soy….

  72. Have you tried tossing the veggies in the syrup/soy sauce mix prior to roasting? I was thinking it might get that caramelized flavor that way.

  73. Any cons to swapping asparagus for the brussels? I’m afraid the squash would cook much slower than asparagus and the asparagus might burn. Thoughts?

  74. I made this last night. It was delish! Only issue was the bacon burned. Also…I didn’t cook the syrup and soy sauce. I just whisked it and drizzled it on.

  75. Your sheet pan appears to be much deeper than mine. Can you provide the brand and size, or do you have an affiliate link? This would be good both for roasting (food won’t slide over the edges when I’m turning them) and for serving the turkey. Thanks in advance, and have a nice Thanksgiving with friends and family.

  76. Can I add any other root vegetables to this recipe 

  77. I will have 10 guests. How many does this recipe serve?

    Can this recipe be made ahead of time?  

  78. Do you think these would hold up if made ahead of time?  Roast veg and then before serving, reheat and add sauce??

  79. Gina, is that a ceramic sheet pan in the photo? If not, what is it? Thanks in advance!

  80. I love that I could buy both of those veggies pre-cut if I need to speed things up during the busy holiday season!