Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze

Name: Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: Cooking spray; 1 pound butternut squash (peeled, seeded and cut into ½-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

Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious!

⏱️ 45 min 🔪 Prep: 10 min 🔥 Cook: 35 min 📊 Medium 👁️ 8 views

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Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze

Foto: Skinnytaste

Ingredients

4 servings

Cooking spray
1 pound butternut squash (peeled, seeded and cut into ½-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

Steps

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.