Yield: 4 servings
Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze
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
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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
WW Points Plus: 3