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
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Preheat oven to 400 degrees F. Spray a sheet pan with cooking spray.
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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.
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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.
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When vegetables are done roasting, transfer to a serving dish. Add maple soy sauce and toss to coat.