Maple Bacon Roasted Brussel Sprouts & Squash
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| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1 lb butternut squash, peeled & cubed about 3 cups
- 12 oz Brussel Sprouts, ends trimmed & halved about 2.5 cups
- 2 stalks Green Onion, chopped
- 1 lb bacon
- 1 cup Pecans, halved
- 1 cup Dried Cranberries
- 1/2 cup goat cheese
- 2 tbsp Maple Syrup
Ingredients
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Instructions
- Preheat oven to 400 degrees. Lay strips of uncooked bacon on 2 tin foil lined baking sheets (try not to overlap the pieces). Cook for 15 minutes or until bacon is crispy. Remove the trays from the oven and let cool. Remove bacon and put on paper towel lined plate to absorb oil. Reserve bacon grease from baking sheets in a mug or small bowl. Set aside.
- Toss brussel sprouts in 1-2 tbsp of rendered bacon fat and a pinch of salt & pepper. In 400 degree oven, roast brussel sprouts on baking sheet until they begin to turn brown; 20-25 minutes.
- Toss cubed squash in maple syrup and a pinch of salt & pepper. In 400 degree oven, roast squash until tender; 20-25 minutes.
- After vegetables are cooked, toss with crumbled bacon, dried cranberries, halved pecans and green onions. Sprinkle top with goat cheese.
Recipe Notes
I've had several Thanksgiving side dishes with brussel sprouts and squash which I love, but I thought bacon would be a good addition to kick it up a notch. I love the combination of maple and bacon and it makes vegetables oh so yummy.
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