Ingredients

The following ingredients have 4 Servings
  • 5 slices bacon (thick cut)
  • 1 lb Brussels sprouts (trimmed)
  • 1 lb butternut squash (peeled and cubed (about 4 cups))
  • 1 cup cranberries (fresh)
  • 1/4 cup maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh thyme leaves
  • salt and pepper

Instruction

  • Cook the bacon until just crisp, and remove to a paper towel-lined plate, reserving the bacon grease.
  • Preheat oven to 400°
  • Prepare a large baking sheet (17 x 11) by lining with parchment paper
  • Slice the Brussels sprouts in half lengthwise
  • Chop the bacon strips
  • In a large bowl, toss together the sprouts, cubed squash, cranberries, bacon pieces, thyme leaves, and 2 tbsp of the reserved bacon grease.
  • Spread the vegetable mixture evenly on the prepared baking sheet. 
  • Roast in the center of oven 20-30 minutes, turning halfway through until veggies are fork-tender and lightly browned 
  • whisk together maple syrup and balsamic vinegar
  • Remove from oven and toss lightly with maple balsamic dressing. Sprinkle with salt and pepper. Serve immediately.