MAPLE-GLAZED BRUSSELS SPROUTS AND BUTTERNUT SQUASH WITH BACON
This dish combines roasted Brussels sprouts and butternut squash with crispy bacon, all coated in a sweet maple glaze. It’s the perfect blend of savory, sweet, and smoky flavors, making it an irresistible side dish for any meal.
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 2 cups butternut squash peeled and diced
- 4 slices bacon chopped
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cinnamon optional
- ¼ teaspoon red pepper flakes optional, for heat
Instructions
STEP NO.1: PREHEAT OVEN
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
STEP NO.2: PREPARE VEGETABLES
- In a large bowl, toss Brussels sprouts and butternut squash with olive oil, salt, and pepper.
STEP NO.3: ADD BACON
- Spread the vegetables evenly on the baking sheet. Sprinkle chopped bacon on top.
STEP NO.4: ROAST VEGETABLES
- Roast for 25 minutes, stirring halfway through, until the vegetables are tender and bacon is crispy.
STEP NO.5: MAKE MAPLE GLAZE
- In a small bowl, whisk together maple syrup, Dijon mustard, and cinnamon (if using).
STEP NO.6: GLAZE AND FINISH
- Drizzle the maple glaze over the roasted vegetables and toss to coat. Roast for another 5 minutes.
STEP NO.7: SERVE
- Transfer to a serving dish and enjoy warm!
Notes
- Crispier Brussels Sprouts: Roast them cut-side down for extra caramelization.
- Butternut Squash Substitute: Use sweet potatoes if desired.
- Bacon Alternative: Use turkey bacon or omit for a vegetarian option.
- Make-Ahead Tip: Roast the vegetables ahead and reheat before serving.
- Spicy Maple Glaze: Add ¼ teaspoon cayenne for a spicy kick.
- Nutty Version: Sprinkle with toasted pecans or walnuts before serving.
- Cheesy Twist: Top with crumbled feta or Parmesan.
- Balsamic Glazed: Swap maple syrup for balsamic vinegar for a tangy twist.