Condiment
Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze
Roasted butternut squash and Brussels sprouts caramelize to tender sweetness, mingling with smoky bacon under a warm maple-soy glaze that clings in glossy ribbons and delivers rich, savory-sweet depth in every bite.
- Total
- 50 min
- Prep
- 10 min
- Cook
- 40 min
- Serves
- 4
Nutrition per Serving
- Calories
- 178
- Protein
- 8g
- Carbs
- 27g
- Fat
- 6g
- Fiber
- 6g
- Sugar
- 11g
- Sodium
- 545mg
Ingredients
- Cooking spray
- 1 lb butternut squash (peeled, seeded and cut into ½-inch cubes)
- 1 tbsp olive oil
- 1/2 tsp Kosher salt
- Freshly ground black pepper
- 1 lb Brussels sprouts (trimmed and quartered)
- 2 center cut strips of bacon (chopped)
- 2 tbsp pure maple syrup
- 2 tbsp reduced sodium soy sauce
Instructions
- Preheat oven to 400 degrees F. Spray a sheet pan with cooking spray.
- 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.
- 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.
- When vegetables are done roasting, transfer to a serving dish. Add maple soy sauce and toss to coat.