Breakfast & Brunchcafedelites5.0
Honey Roasted Butternut Squash & Brussels Sprouts With Bacon
Honey Roasted Butternut Squash & Brussels Sprouts With Crispy Bacon Pieces in a simple 2 ingredient coating for roasting!
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 10 min🔥 Cook: 55 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pan
- skillet
- slow cooker
📝 Preparation Steps
1
Preheat oven to 390°F | 200°C. Grease a baking sheet or tray with cooking oil spray, wipe over with a paper towel; set aside.
2
Add the butternut squash and brussels sprouts together on prepared baking sheet. Drizzle with honey and melted butter (or olive oil), season with salt. Toss to evenly coat.
butternut squash (or pumpkin, diced into 1-inch pieces)17 ouncesbutter (melted, or olive oil)1 tablespoonBrussels sprouts (halved)14 ounceshoney (plus an addition tablespoon for after roasting, if desired)2 tablespoonssalt (to taste)1 pinch
3
Arrange in an even layer and roast for ⏱️ 45 minutes until the sprouts are slightly charred and the squash is fork tender.
4
In the last ⏱️ 10 minutes of roasting time, pan fry the bacon pieces over medium-high heat in a small pan or skillet until crisp and cooked to your liking.
5
Remove squash and sprouts from oven and allow to cool slightly. Taste test at this point and add an extra drizzle of honey if you wish. Mix in the fried bacon pieces.
honey (plus an addition tablespoon for after roasting, if desired)2 tablespoons
6
Serve with this Juicy Herb Roasted Turkey, Green Bean Parmesan Casserole, and Slow Cooker Mashed Potatoes.
Nutrition Facts
calories
175 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
6 g
sugar Content
16 g
sodium Content
95 mg
protein Content
5 g
carbohydrate Content
35 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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