This filling, veggie-packed dish is perfect for a side dish or a main meal! And it’s macronutrient friendly!YIELDS: 6PREP TIME: 15 minsTOTAL TIME: 1 hour
- 1 pound brussels sprouts, stems and outer leaves removed and halved
- 5 cups cubed butternut squash
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 3 garlic cloves, minced
- 1 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- ⅛ teaspoon ground cloves
- Freshly ground salt and pepper
- 4-5 oz uncooked bacon (either pork or turkey bacon will work)
- ⅓ cup dried cranberries
- ½ cup toasted pecans halves, chopped
- ⅓ cup your choice of gorgonzola crumbles, blue cheese crumbles or goat cheese crumbles
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Spread out brussel sprouts and butternut squash.
- In small bowl mix together the olive oil, maple syrup, garlic, cayenne, cinnamon and cloves until well combined. Pour over the brussels and butternut squash.
- Season generously with salt and pepper. Use clean hands to toss together then spread out evenly on the baking sheet.
Roast in the oven for 15 minutes then flip and roast for an additional 15 minutes until brussels turn a slight golden brown and squash is fork tender.
- While the veggies are roasting, cook your bacon according to the directions on the package. Remember you only need about 5 ounces (or about 4-6 slices).
- Once done cooking bacon and it’s crispy, transfer to a paper towel and pat away the grease as much as possible, then chop the bacon and set aside.
- Once the butternut squash and brussels are done roasting, transfer them to a large serving bowl and gently fold in chopped bacon, dried cranberries and toasted pecans. Garnish with your choice of crumbled cheese.