Ingredients
Scale
- 450 g Brussels sprouts, stems and outer leaves removed, halved
- 4 cups (about 600 g) peeled and cubed butternut squash
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) pure maple syrup
- 1 teaspoon (3 g) garlic powder
- 0.5 teaspoon (1 g) cayenne pepper
- 0.5 teaspoon (1 g) ground cinnamon
- 0.13 teaspoon (0.3 g) ground cloves or allspice
- Freshly ground salt and black pepper, to taste
- 120–140 g uncooked bacon (about 4–5 slices)
- 50 g dried cranberries
- 50 g toasted pecan halves, chopped
- 50 g crumbled gorgonzola, blue cheese, or goat cheese
Instructions
- Preheat the oven to 220°C. Line a large baking sheet or two smaller sheets with parchment paper.
- Spread Brussels sprouts and butternut squash cubes evenly on the baking sheet, avoiding overcrowding.
- In a small bowl, whisk together olive oil, maple syrup, garlic powder, cayenne, cinnamon, and cloves or allspice.
- Drizzle over the vegetables and season with salt and pepper. Toss to coat.
- Roast vegetables in the center of the oven for 15 minutes, then flip for even browning.
- Continue roasting for another 15 minutes or until golden and tender.
- Cook bacon according to package instructions until crispy, then chop into bite-sized pieces.
- Transfer roasted vegetables to a serving bowl and fold in chopped bacon, dried cranberries, and toasted pecans.
- Top with crumbled cheese and serve warm.
Notes
- For best results, ensure vegetables are evenly spaced on the baking sheet to avoid steaming.
- Adjust cayenne pepper to control the spice level.
- Substitute bacon with turkey bacon for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 20 mg