Maple Soy Brussels Sprouts & Butternut Squash
Ingredients
The vegetables
-
1
pound
butternut squash, peeled, seeded and cut into ½-inch cubes
-
1
pound
Brussels sprouts, trimmed and quartered
The seasoning and glaze
-
1
tablespoon
olive oil
-
½
teaspoon
Kosher salt
-
to taste
freshly ground black pepper
-
2
strips
center cut bacon, chopped
-
2
tablespoons
pure maple syrup
-
2
tablespoons
reduced sodium soy sauce
-
as needed
cooking spray
Instructions
- Preheat the oven to 400°F and spray a sheet pan with cooking spray.
- In a large bowl, combine the butternut squash with ½ tablespoon of olive oil, ¼ teaspoon of salt, and pepper to taste, then toss to coat.
- In another bowl, combine the Brussels sprouts with the remaining tablespoon of olive oil, ¼ teaspoon of salt, and pepper to taste.
- Spread the vegetables evenly on the sheet pan and top with chopped bacon.
- Roast the vegetables for 20 minutes, then toss them with a spatula and roast for an additional 15 minutes.
- While the vegetables are roasting, combine the maple syrup and soy sauce in a small saucepan and simmer over medium-low heat for 5 minutes until slightly thickened.
- Once the vegetables are done roasting, transfer them to a serving dish and toss with the maple soy sauce.
Nutrition Facts (estimated)
Servings
4
Calories
178
Total fat
5.5g
Total carbohydrates
27g
Total protein
8g
Sodium
545mg
Cholesterol
3mg
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