Ingredients

The following ingredients have 6 Servings
  • 1 pound brussels sprouts, stems and outer leaves removed and halved
  • 5 cups cubed butternut squash
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 3 garlic cloves, minced
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • Freshly ground salt and pepper
  • 4-5 oz uncooked bacon (either pork or turkey bacon will work)
  • ⅓ cup dried cranberries
  • ½ cup toasted pecans halves, chopped
  • ⅓ cup your choice of gorgonzola crumbles, blue cheese crumbles or goat cheese crumbles

Instruction

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Spread out brussels sprouts and butternut squash. 
  • In small bowl mix together the olive oil, maple syrup, garlic, cayenne, cinnamon and cloves until well combined. Pour over the brussels and butternut squash. 
  • Season generously with salt and pepper. Use clean hands to toss together then spread out evenly on the baking sheet. 
  • Roast in the oven for 15 minutes then flip and roast for an additional 15 minutes until brussels turn a slight golden brown and squash is fork tender.
  • While the veggies are roasting, cook your bacon according to the directions on the package. Remember you only need about 5 ounces (or about 4-6 slices). 
  • Once done cooking bacon and it’s crispy, transfer to a paper towel and pat away the grease as much as possible, then chop the bacon and set aside.
  • Once the butternut squash and brussels are done roasting, transfer them to a large serving bowl and gently fold in chopped bacon, dried cranberries and toasted pecans. Garnish with your choice of crumbled cheese.