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.
Yield: 4 servings
4.87 from 23 votes

Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
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
Freestyle Points: 3
Points +: 3