Honey Roasted Butternut Squash & Brussels Sprouts With Bacon
Honey Roasted Butternut Squash & Brussels Sprouts With Crispy Bacon Pieces in a simple 2 ingredient coating for roasting!
Servings: 4 SERVES
Ingredients
- 17 ounces butternut squash or pumpkin, diced into 1-inch pieces
- 14 ounces Brussels sprouts halved
- 2 tablespoons honey plus an addition tablespoon for after roasting, if desired
- 1 tablespoon butter melted, or olive oil
- 1 pinch salt to taste
- 2 bacon rashers diced
Instructions
- Preheat oven to 390°F | 200°C. Grease a baking sheet or tray with cooking oil spray, wipe over with a paper towel; set aside.
- Add the butternut squash and brussels sprouts together on prepared baking sheet. Drizzle with honey and melted butter (or olive oil), season with salt. Toss to evenly coat.
- Arrange in an even layer and roast for 45 minutes until the sprouts are slightly charred and the squash is fork tender.
- In the last 10 minutes of roasting time, pan fry the bacon pieces over medium-high heat in a small pan or skillet until crisp and cooked to your liking.
- Remove squash and sprouts from oven and allow to cool slightly. Taste test at this point and add an extra drizzle of honey if you wish. Mix in the fried bacon pieces.
- Serve with this Juicy Herb Roasted Turkey, Green Bean Parmesan Casserole, and Slow Cooker Mashed Potatoes.
Notes
Tip: For extra sweetness, drizzle extra honey over your butternut squash once cooked.
Nutrition
Calories: 175kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 95mg | Potassium: 819mg | Fiber: 6g | Sugar: 16g | Vitamin A: 13725IU | Vitamin C: 110mg | Calcium: 102mg | Iron: 2mg