Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • Cooking spray
  • 1 pound butternut squash, peeled, seeded and cut into 1/2-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

Directions

  1. Preheat oven to 400 degrees F.  Spray a sheet pan with cooking spray.

  2. 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.

  3. 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.

  4. When vegetables are done roasting, transfer to a serving dish.  Add maple soy sauce and toss to coat.

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