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Maple Glazed Roasted Butternut Squash With Brussels Sprouts

Maple Glazed Roasted Butternut Squash with Brussels Sprouts – A perfect side dish for your Holiday meals prepared with roasted Butternut Squash and Brussels Sprouts coated with a delicious maple glaze.

Prep
Cook
Serves 6people
Ingredients
For the veggies:
1
lb butternut squash, peeled and diced into 1/2-inch cubes
1
lb brussels sprouts, ends cut off and halved (if they are large, cut in quarters)
4
slices thick-cut bacon, diced
2
tbsp extra virgin olive oil
1/2
tsp dried thyme
1/2
tsp dried rosemary
Salt and fresh ground pepper, to taste
1/2
cup halved pecans, optional
For the maple glaze:
3
tbsp maple syrup
1
tbsp balsamic vinegar
2
tbsp extra virgin olive oil
Salt and fresh ground pepper, to taste
Directions
1.
Preheat oven to 425F degrees. Line a large baking sheet with foil and set aside. In a large mixing bowl combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix until thoroughly incorporated. Transfer veggies to prepared baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking. In the last 7 minutes, add pecans, if using. Meanwhile, prepare the maple glaze. In a small saucepan whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper. Set saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy. Take veggies out of the oven and brush with prepared glaze. Arrange on a large plate or bowl and serve.
2.
How to make ahead: Peel and cube the squash AND cut the Brussels sprouts a couple days in advance; put in separate containers and refrigerate until ready to use. You can also make the entire recipe a day in advance, but cook it just until tender, about 20 to 25 minutes. When ready to serve, reheat in the oven at 350F for 12 to 15 minutes, or until tender and heated through.

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