Roasted Brussels Sprouts & Butternut Squash are a perfect fall side dish, especially when you add bacon, cranberries and a maple syrup balsamic dressing.
Why Roast Vegetables?
The dry heat of a hot oven amplifies the flavour of the veggies, gives them a crisp on the outside, but keeps them tender on the inside. Roasting is also simple, easy, and you can roast everything on one pan, making clean up simple.
Brussels Sprouts Can be Delicious
Brussels Sprouts have, sometimes, had a bad rap, because, if they are cooked the wrong way, they really are awful. There was a time when most cooks boiled the sprouts until they were mushy, greyish dull green, and tasted bitter and sulfurous. No wonder nobody liked them!
Brussels sprouts, correctly cooked, are a whole different veggie. They have a pleasant bitterness, and a nutty taste. Roasting them caramelizes the sprouts a little, giving them a browned, slightly crispy outside, and a tender, chewy inside.
About These Roasted Brussels Sprouts & Butternut Squash
The slight bitterness of perfectly roasted Brussels sprouts, paired with the sweetness of butternut and maple, is divine when tossed with bacon and cranberries. It’s a beautiful, flavourful dish that makes a wonderful holiday side, but it’s also easy enough to make on any weeknight, too. You could easily add some chicken pieces to the pan for a simple sheet pan dinner.
Brussels Sprout Nutrition
Despite being low in calories, sprouts are incredibly nutritious. They are a great source of vitamin C, as well as vitamin K, which is important for bone health. The sulphur compounds in Brussels sprouts have been shown to have cancer fighting properties. Sprouts are high in fibre and also contain vitamin A, vitamin B6, folate, calcium and iron. Get more info here: How Healthy are Brussels Sprouts?
Butternut Squash Nutrition
Brussels Sprouts may be nutritional stars, but butternut squash is no slouch either. This winter squash is loaded with vitamin A, fibre, and has more potassium per serving than a banana. Butternut is also a good source of vitamin C, vitamin E, iron, magnesium, and folate.
How to Make Roasted Brussels Sprouts & Butternut Squash
Roasted Brussels Sprouts & Butternut Squash with cranberries, bacon and maple, are a festive and delicious side dish.
- 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
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 prepared baking sheet.
Roast in center of oven 20-30 minutes, turning half way 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, and salt and pepper to taste. Serve immediately.
*Dried cranberries can be substituted for the fresh ones in this recipe.
*Oven time depends on the size of your sprouts, so be sure to keep an eye on them.
*Make this recipe vegetarian / vegan: just eliminate the bacon and sub the bacon grease for 2 tbsp olive or coconut oil.