Description
Roasted butternut squash and Brussels sprouts with a spicy maple glaze and crispy bacon.
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 6 slices bacon, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon sriracha
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Spread vegetables in a single layer on a baking sheet.
- Roast for 20 minutes.
- While vegetables are roasting, cook bacon in a skillet over medium heat until crispy. Remove bacon and set aside, reserving bacon fat.
- In a small bowl, whisk together maple syrup and sriracha.
- Remove vegetables from oven and drizzle with maple syrup mixture.
- Sprinkle with crispy bacon and toss to combine.
- Return to oven and roast for another 10-15 minutes, or until vegetables are tender and caramelized.
- Serve immediately.
Notes
- For extra flavor, toss vegetables with a tablespoon of reserved bacon fat before roasting.
- Adjust the amount of sriracha to your preference.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 20mg