A flavorful and textured side dish made with Brussels sprouts, butternut squash pecans, bacon, and dried cranberries
Ingredients
- 1 pound brussels sprouts
- 4 tablespoons olive oil
- 1/4 cup honey
- 3 tablespoons unsalted butter melted
- 1 pound butternut squash cubed
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup toasted pecans
- 4 strips of cooked bacon crumbled
- 1/4 cup dried cranberries optional
Instructions
Brussels Sprouts
- Preheat the oven to 400°
- Wash and clean the brussels sprouts using cold water and slice them in half. Arrange the Brussels sprouts on a roasting sheet and drizzle 2 tablespoons of olive oil over them, toss to coat the oil on all of the Brussels sprouts.
- Season with salt and pepper and roast in the oven for 20 minutes. At 20 minutes drizzle the melted butter and honey on top of the Brussels sprouts and continue to cook until tender and flip occasionally.
The butternut squash
- Cut your butternut squash into cubes and place them on a separate roasting sheet and drizzle the remaining 2 tablespoons of olive oil on the squash. Season with the cinnamon and nutmeg. Roast in the oven for 25-30 minutes or until the squash has reached your desired tenderness.
Putting it all together
- Once the Brussels sprouts and the butternut squash are finished cooking, combine both in your serving bowl and toss together very well. Add in your toasted pecans, crumbled bacon, and dried cranberries and serve.
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