Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze
Roasting Brussels sprouts and butternut squash brings out their natural flavors beautifully, but when you incorporate crispy bacon and a sweet and savory maple soy glaze, the dish reaches a new level of indulgence!
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Ingredients
- Cooking spray
- Freshly ground black pepper
- 1 pound Brussels sprouts
- 2 center cut strips of bacon
- 2 tablespoons pure maple syrup
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- 1 pound butternut squash
Instructions
- 1
Begin by setting your oven temperature to 400 degrees Fahrenheit. Lightly coat a baking sheet with cooking spray.
- 2
In a spacious mixing bowl, combine the butternut squash with 1/2 tablespoon of oil, along with 1/4 teaspoon of salt and pepper according to your preference. Mix well to ensure everything is evenly coated. In a separate large bowl, add the Brussels sprouts and the remaining tablespoon of oil, seasoning with another 1/4 teaspoon of salt and pepper to taste.
- 3
Arrange the vegetables in a single layer on the prepared baking sheet. Scatter the bacon over the top. Roast in the oven for 20 minutes, then use a spatula to stir the vegetables and continue roasting for an additional 15 minutes.
- 4
While the vegetables are roasting, take a small saucepan and combine the maple syrup and soy sauce. Heat over medium-low, allowing the mixture to simmer for about 5 minutes, or until it starts to thicken slightly. Remove from heat and set aside.
- 5
Once the vegetables have finished roasting, transfer them to a serving platter. Drizzle with the maple soy sauce and toss gently to ensure everything is well coated.