Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze
Prep Time: 10mins
Cook Time: 35mins
Total Time: 45mins
Course: Side Dish
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!
1poundbutternut squash(peeled, seeded and cut into ½-inch cubes)
Freshly ground black pepper
1poundBrussels sprouts(trimmed and quartered)
2center cut strips of bacon(chopped)
2tablespoonspure maple syrup
2tablespoonsreduced 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.