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

About This Recipe

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!

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

Instructions

1. Preheat oven to 400 degrees F.  Spray a sheet pan with cooking spray.
2. 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.
3. 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.
4. 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.
5. When vegetables are done roasting, transfer to a serving dish.  Add maple soy sauce and toss to coat.