Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
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.
- 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
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.
Serving: 1cup, Calories: 178kcal, Carbohydrates: 27g, Protein: 8g, Fat: 5.5g, Saturated Fat: 1g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 3mg, Sodium: 545mg, Potassium: 0mg, Fiber: 6g, Sugar: 11g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 3
Points +: 3