Ingredients

The following ingredients have 4 Servings
  • 12 ounces Brussels sprouts (halved or quartered)
  • 1/2 large butternut squash
  • 2 tablespoons oil
  • salt and pepper
  • 4 ounces pancetta (diced)
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard

Instruction

  • Preheat the oven to 425 degrees.
  • Trim the Brussels sprouts and cut in half (larger sprouts can be quartered). Peel the butternut squash, remove the seeds, and cut into 3/4-inch cubes. Toss the sprouts and squash with oil and season with salt and pepper.
  • Roast for 20-25 minutes until caramelized, flipping halfway through.
  • Meanwhile, in a skillet, cook the pancetta until brown and crispy. Drain the pancetta on a paper towel-lined plate.
  • Drain the excess grease, leaving one tablespoon of pancetta drippings in the skillet. Add the maple syrup and dijon mustard and whisk to combine.
  • Toss the sprouts and squash with the pancetta and add the warm dressing. Toss to coat. Serve immediately.