Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash with Bacon
Roasted Brussels sprouts and butternut squash tossed with bacon and coated in a sweet maple soy glaze - a perfect fall side dish that's flavorful and easy to make.
Ingredients
Main Ingredients
- 1 pound butternut squash peeled, seeded and cut into 0.5-inch cubes
- 1 tablespoon olive oil
- 0.5 teaspoon Kosher salt
- freshly ground black pepper to taste
- 1 pound Brussels sprouts trimmed and quartered
- 2 strips center cut bacon chopped
- 2 tablespoons pure maple syrup
- 2 tablespoons reduced sodium soy sauce
Instructions
Preparation Steps
- Preheat oven to 400 degrees F. Spray a sheet pan with cooking spray.
- In a large bowl, combine the butternut squash, 0.5 tablespoon olive oil, 0.25 teaspoon salt, and black pepper. Toss to coat. In another bowl, combine Brussels sprouts with remaining 0.5 tablespoon olive oil, 0.25 teaspoon salt, and pepper. Toss well.
- Spread the vegetables evenly on the sheet pan. Sprinkle the chopped bacon on top. Roast for 20 minutes.
- Using a spatula, toss the veggies and roast for an additional 15 minutes until tender and slightly caramelized.
- Meanwhile, in a small saucepan, combine maple syrup and soy sauce. Simmer over medium-low heat for 5 minutes until slightly thickened. Remove from heat.
- Transfer roasted vegetables to a serving dish, drizzle with the maple soy glaze, and toss to coat evenly before serving.
Notes
This dish is delicious served warm and makes a great seasonal side. You can easily double the recipe for larger gatherings.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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