Ingredients

The following ingredients have 4 Servings
  • 1 pound butternut squash (peeled and diced into 1/2-inch cubes)
  • 1 pound brussels sprouts (ends cut off and halved (if they are large, cut in quarters))
  • 4 slices thick-cut bacon (diced)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper (to taste)
  • 1/2 cup halved pecans (optional)
  • 3 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and fresh ground pepper (to taste)

Instruction

  • Preheat oven to 425F degrees.
  • Line a large baking sheet with foil and set aside.
  • In a large mixing bowl combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix until thoroughly incorporated.
  • Transfer veggies to prepared baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.
  • In the last 7 minutes, add pecans, if using