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.
*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.