Ingredients
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-
1
-
1
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1/2
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-
1
-
2
-
2
-
2
-
-
-
-
-
-
Directions
Brussels and butternut are a match made in heaven. Add bacon, and a simple glaze made with pure maple syrup and soy sauce, and your family will swoon! This is a delicious, easy Fall side dish, perfect for chicken, turkey or pork. If you dont eat bacon, you can leave it out. Made all on one sheet pan, you can double or triple this recipe to feed a crowd by adding more sheet pans.,,Swap the butternut squash for acorn squash, pumpkin or sweet potatoes.,Keep it vegetarian by omitting the bacon.,Roasted Seasoned Winter Squash Medley,Maple Roasted Butternut Squash,Roasted Butternut Squash Noodles,Roasted Butternut and Brussels,Slow Cooker Butternut Squash Soup
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Steps
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1
Done
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In a Large Bowl, Combine the Squash, 1/2 Tablespoon Oil, 1/4 Teaspoon Salt and Pepper, to Taste Toss to Coat in Another Large Bowl, Combine the Brussels Sprouts, Remaining Tablespoon of Oil, 1/4 Teaspoon of Salt and Pepper, to Taste |
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2
Done
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Spread the Vegetables in an Even Layer on 1 Sheet Pan. Top With Bacon. Roast For 20 Minutes, With a Spatula, Toss Veggies and Roast an Additional 15 Minutes. |
|
3
Done
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Meanwhile, in a Small Sauce Pot, Combine the Syrup and Soy Sauce. Over Medium Low Heat, Simmer Sauce For 5 Minutes, or Until It Begins to Thicken Slightly. Set Aside. |
|
4
Done
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When Vegetables Are Done Roasting, Transfer to a Serving Dish. Add Maple Soy Sauce and Toss to Coat. |
