Need a Thanksgiving side dish sure to please the masses? Well this easy recipe from SkinnyTaste should do just the trick! I ever so slightly adapted her original recipe, switching out soy sauce for coconut aminos to make it more paleo friendly. But seriously, what’s not to love about a maple glaze + butternut squash, brussels & bacon!?
This recipe can easily be doubled or tripled depending on the size of your crowd & you can cook it all on one pan. Hooray!
Maple Glazed Roasted Brussel Sprouts & Butternut Squash with Bacon (adapted from here)
- 1 lb butternut squash, peeled, seeded and cut into ½-inch cubes (I spend an extra dollar or two & buy the pre-cut stuff!)
- 1 tbsp olive oil
- 1/2 tsp salt
- freshly ground black pepper, to taste
- 1 lb brussels sprouts, trimmed and quartered
- 2 strips of bacon, chopped
- 2 tbsp maple syrup
- 2 tbsp coconut aminos
- Preheat oven to 400 degrees F, line pan with aluminum foil or parchment paper and spray with olive oil
- Combine squash, 1/2 tablespoon olive oil, 1/4 teaspoon salt and pepper, to taste in a large bowl and toss to coat. Spread on one half of sheet pan.
- Combine the brussels sprouts, remaining tablespoon of oil, 1/4 teaspoon of salt and pepper, to taste. Spread on other half of sheet pan.
- Sprinkle on bacon and roast for about 35 minutes. Midway through roasting, toss veggies with spatula.
- While veggies are roasting, in a small sauce pot, combine the maple syrup and coconut aminos. Simmer sauce for 5 minutes over medium low heat until it begins to thicken slightly. Set aside.
- When vegetables are done roasting, transfer to a serving dish. Add maple glaze and toss to coat.
- Serve immediately & enjoy!