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Maple-Glazed Brussels Sprouts and Butternut Squash with Bacon

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This roasted vegetable side dish combines caramelized Brussels sprouts and butternut squash with crispy bacon and a sweet maple glaze. It’s a perfect balance of savory and sweet flavors, ideal for holidays, dinner parties, or weeknight meals.

Ingredients

Scale

Vegetables and Bacon

  • 1 lb Brussels sprouts, trimmed and halved
  • 1 lb butternut squash, peeled and cubed (about 1-inch pieces)
  • 4 slices bacon, chopped

Glaze and Seasonings

  • 2 tbsp olive oil
  • 3 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cinnamon (optional)
  • Salt and black pepper, to taste

Optional Garnish

  • 1/4 cup chopped pecans or walnuts, toasted
  • 1 tbsp fresh parsley, chopped

Instructions

  • Preheat the Oven:
    • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • Prepare the Vegetables and Bacon:
    • In a large mixing bowl, toss Brussels sprouts and butternut squash with olive oil, garlic powder, salt, and pepper. Spread them out evenly on the baking sheet. Scatter the chopped bacon over the vegetables.
  • Roast the Vegetables and Bacon:
    • Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and the bacon is crispy.
  • Prepare the Maple Glaze:
    • While the vegetables are roasting, whisk together maple syrup, balsamic vinegar, Dijon mustard, and cinnamon (if using) in a small bowl.
  • Glaze the Vegetables:
    • Remove the baking sheet from the oven. Drizzle the maple glaze over the roasted vegetables and bacon. Toss gently to coat evenly.
  • Finish Roasting:
    • Return the sheet to the oven and roast for an additional 5–7 minutes, allowing the glaze to caramelize slightly.
  • Serve and Garnish:
    • Transfer the glazed vegetables and bacon to a serving dish. Garnish with toasted pecans or walnuts and fresh parsley, if desired.

Notes

  • For a vegetarian version, omit the bacon and sprinkle the vegetables with smoked paprika for a hint of smokiness.
  • Add a pinch of red pepper flakes to the glaze for a touch of heat.
  • This dish pairs wonderfully with roasted meats or as a holiday side dish.

Find it online: https://ukfinda.com/maple-glazed-brussels-sprouts-and-butternut-squash-with-bacon/