Roasted Brussels Sprouts and Butternut Squash Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time:35 minutes
Servings: 14 servings
Ingredients:
4 slices cooked bacon, crumbled
3 tablespoons olive oil
4 cups Brussels sprouts trimmed and halved
3 cups butternut squash, peeled and cubed
1/2 teaspoon ground cinnamon
salt and pepper to taste
3 tablespoons maple syrup
1 cup dried cranberries
2 cups pecan halves, toasted
Directions:
Preheat the oven to 450 degrees F. Cook the bacon on a baking sheet as you are preparing the Brussel Sprouts and Butternut Squash. Remove the bacon to a paper towel-lined plate and leave a tablespoon or so of the bacon drippings in the pan.
Place the butternut squash cubes and halved Brussels sprouts in a bowl. Drizzle 2 tablespoons of olive oil and 1/2 teaspoon of ground cinnamon over the vegetables. Toss until they are evenly coated. Transfer and spread the vegetables in a single layer on the sheet pan. Season with salt and pepper to taste; toss with the bacon drippings if used.
To get a beautiful caramelization on the Brussel sprouts, flip them cut side down!
Roast the vegetables in the preheated oven for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash cubes). Toss gently a couple of times during the cooking process.
During the last 5 minutes of cooking, drizzle 3 tablespoons of maple syrup over the vegetables and add the dried cranberries; toss gently to coat. Remove from the oven and add cooked and crumbled bacon and toasted pecans before serving.
Notes:
Brussels Sprouts: Four cups of halved Brussels Sprouts and 3 cups of cubed butternut squash equal about 1 1/2 pounds of each. For best results, choose small to medium sprouts and cut them evenly for even cooking.
Butternut Squash: Peel and cube ahead of time for quicker prep.
Maple Syrup: Pure maple syrup (not pancake syrup) gives the best flavor.
Pecans: Toast in a dry skillet over medium heat for 3–4 minutes until fragrant.
Storage: Store leftovers in an airtight container for up to 3 days; reheat in the oven to maintain crispness.
Variations:
Vegetarian: Omit the bacon and drizzle with a little extra olive oil before roasting.
Spiced: Add a pinch of cayenne or smoked paprika for a touch of heat.
Make-ahead: Roast the vegetables a few hours ahead and rewarm in a 400°F oven before serving.
Add cheese: Sprinkle crumbled feta or goat cheese on top for a creamy finish.
Nutritional Facts:
Calories: 100kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 2mg | Sodium: 47mg | Potassium: 229mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3380IU | Vitamin C: 28mg | Calcium: 31mg | Iron: 1mg
Recipe courtesy of 31 Daily.com
thank you! 