Ingredients

The following ingredients have 6 Servings
  • 4 slices of cooked bacon
  • 3 tablespoons olive oil
  • 4 cups Brussels sprouts, trimmed and halved
  • 3 cups butternut squash peeled and cubed
  • 1/2 teaspoon ground cinnamon
  • salt and pepper to taste
  • 3 tablespoons maple syrup
  • 1 cup dried cranberries
  • 2 cups pecan halves, toasted

Instruction

  • Preheat the oven to 450 degrees F. Cook the bacon on a baking sheet as you are preparing the Brussel Sprouts and Butternut Squash. Remove from the bacon to a paper towel-lined plate and leave a tablespoon or so of the bacon drippings in the pan.
  • Place the butternut squash cubes and halved Brussels sprouts in a bowl. Drizzle 2 tablespoons of olive oil and 1/2 tsp of ground cinnamon over the vegetables. Toss until they are evenly coated. Transfer and spread the vegetables in a single layer on the sheet pan. Season with salt and pepper to taste; toss with the bacon drippings if used.
  • To get a beautiful caramelization on the Brussel sprouts, flip them cut side down!
  • Roast the vegetables in the preheated for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash cubes). Toss gently a couple of times during the cooking process. During the last 5 minutes of cooking, drizzle 3 tablespoons maple syrup over the vegetables, and add the dried cranberries; toss gently to coat. Remove from the oven and add cooked and crumbled bacon and toasted pecans before serving.