A great side dish, could add many other vegetables to change it up, try sweet potato, whole pearl onions, or golden beets.
Category
Sides
Servings
6
Author:
Donna Watson
Ingredients
1 lb. Butternut squash, peeled and diced into 3/4 inch cubes
1 lb. Brussels Sprouts, cleaned, ends cut off and cut in half or quarters, make them similar in size to squash
4 slices bacon, thick cut diced, apple wood smoked, or desired preference
1 Tbsp. Extra Virgin Olive Oil
1/2 Tsp. dried Thyme
1/2 Tsp. dried Rosemary
Salt and pepper to taste
1/2 C Pecans or Walnuts roughly chopped (Optional) (reserve 1 Tbsp. for garnish)
1 Tbsp. Maple Syrup
2 Tbsp. Olivia's Maple Balsamic
2 Tbsp. Extra Virgin Olive Oil
salt and pepper to taste
Maple Glaze
Directions
Preheat oven to 425F
Line a large baking sheet with foil and set aside
In a large mixing bowl combine diced squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt and pepper; mix thoroughly
Transfer vegetables to prepared baking sheet, roast for 30 to 40 minutes, stirring halfway through cooking, continue to cook until JUST tender not over done.
In the last 7 minutes add the nuts, if using
Maple Glaze preparation
In a small sauce pan whisk together maple syrup, maple balsamic, olive oil, salt and pepper
Set pan over medium heat and bring to a boil, stir often, and reduce heat immediately to a simmer for 3 to 5 minutes or until reduced and thickened slightly
When vegetables are done, transfer back to large mixing bowl, add glaze and stir carefully to cover, transfer to a serving platter, garnish with a few nuts on top, serve immediately
- Tags: Sides