Breakfast & Brunchcarlsbadcravings5.0
Maple Dijon Roasted Brussels Sprouts and Butternut Squash with Cranberries and Bacon
Easy Maple Bacon Brussels Sprouts and Butternut Squash tossed with cranberries and bacon for the BEST combo ever! It's tangy, salty, sweet, crunchy, crispy!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 40 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- baking sheet
📝 Preparation Steps
1
Preheat oven to 400 degrees F.
2
In a small bowl, mix together the Dijon Maple Butter Sauce ingredients. Set aside.
butternut squash, peeled, chopped (into 1-inch cubes)1 poundbutter, melted1 tablespoon
3
Line a large baking sheet with foil or parchment paper. Add Brussels sprouts and squash, drizzle with olive oil and toss to evenly coat.
Brussels sprouts, stems trimmed, sliced (in half through stem)1 poundolive oil2 tablespoons
4
Evenly spread out vegetables and roast at 400 degrees F for ⏱️ 25 minutes.
5
Toss vegetables with Dijon Maple Butter Sauce and 1/4 cup pecans (it will seem “wet but will soak in the vegetables) then roast another ⏱️ 10-20 minutes or until squash is fork tender.
butternut squash, peeled, chopped (into 1-inch cubes)1 poundbutter, melted1 tablespooncup pecans, finely chopped1/4
6
Toss Brussels sprouts and squash with cranberries and feta and bacon if desired. Serve warm.
Brussels sprouts, stems trimmed, sliced (in half through stem)1 poundbacon, cooked and crumbled (or more to taste (optional))6 slices
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