Roasted Brussels Sprouts Butternut Squash And Bacon With Maple Soy Glaze Recipes

MAPLE ROASTED BUTTERNUT SQUASH WITH BRUSSELS SPROUTS AND BACON {PALEO}

Steps:

• Preheat your oven to 425° F and line a large baking sheet Reynolds Wrap® Non-Stick Foil.
• Toss the butternut squash and Brussels sprouts with 1 1/2 Tbsp of bacon fat (or other cooking fat) and the sea salt and pepper. Arrange in a single layer on the baking sheet, and roast for about 20 minutes - until softened but not yet browning.
• While the veggies roast, cook the bacon pieces halfway, stirring to evenly cook. Toss the walnuts with 1 Tbsp of the maple syrup and sprinkle lightly with sea salt.
• After roasting for 20 minutes minutes, remove the veggies from the oven and sprinkle the partially cooked bacon over the top. Drizzle 3 Tbsp of the maple syrup evenly over the veggies and bacon. Gently stir to combine and rearrange in a single layer.
• Return to the oven and roast for another 8 minutes, then sprinkle the walnuts/maple mixture over the top and continue to toast another 5 minutes, or until bacon is crisp and veggies are golden.
• Stir and serve right away - enjoy!

ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH AND BACON WITH MAPLE SOY GLAZE

Steps:

• Preheat oven to 400 degrees F. Spray a sheet pan with cooking spray.
• In a large bowl, combine the squash, 1/2 tablespoon oil, 1/4 teaspoon salt and pepper, to taste. Toss to coat. In another large bowl, combine the Brussels sprouts, remaining tablespoon of oil, 1/4 teaspoon of salt and pepper, to taste.
• Spread the vegetables in an even layer on 1 sheet pan. Top with bacon. Roast for 20 minutes, with a spatula, toss veggies and roast an additional 15 minutes.
• Meanwhile, in a small sauce pot, combine the syrup and soy sauce. Over medium low heat, simmer sauce for 5 minutes, or until it begins to thicken slightly. Set aside.
• When vegetables are done roasting, transfer to a serving dish. Add maple soy sauce and toss to coat.