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Maple Butternut Brussels Bacon

Maple Butternut Brussels Bacon: A Cozy Fall Delight

This Maple Butternut Brussels Bacon dish combines sweet maple syrup and savory bacon, transforming Brussels sprouts into a crowd-pleasing fall delight.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 8 oz Bacon Adds a smoky flavor, consider pancetta or prosciutto as alternatives.
  • 1 lb Brussels Sprouts Choose fresh, vibrant sprouts for optimal flavor.
  • 1 lb Butternut Squash Pre-cut options save time without sacrificing quality.
  • 1/4 cup Maple Syrup Honey or agave nectar can be used as substitutes.
  • 2 tbsp Olive Oil Essential for roasting, melted butter or avocado oil can also work.
  • 3 cloves Garlic (minced) Fresh garlic offers the brightest flavor.
  • 1 tsp Red Pepper Flakes Adjust to your spice preference.
  • 1 tsp Smoked Paprika Regular paprika can be used if a milder flavor is desired.
  • 1/2 tsp Cinnamon Optional but adds warmth and flavor.
  • 2 tbsp Balsamic Vinegar Apple cider or red wine vinegar are good substitutes.
  • Salt Adjust based on your taste.
  • Pepper Adjust based on your taste.
  • 1 medium Red Onion Shallots or omitted are good alternatives.
  • 1/2 cup Nuts (optional) Walnuts or pecans work well, skip if nut-free.
  • 1/2 cup Dried Cranberries (optional) Dried cherries or raisins can substitute.
  • 2 tbsp Fresh Thyme (for garnish) Dried thyme or rosemary can substitute.
  • 1/2 cup Cheese (optional) Feta or goat cheese for creaminess.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • medium bowl
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Prepare your baking sheet for easy cleanup.
  2. Line a large baking sheet with parchment paper.
  3. Chop the bacon into bite-sized pieces, trim and halve the Brussels sprouts, and cube the butternut squash.
  4. In a medium bowl, whisk together maple syrup, olive oil, minced garlic, smoked paprika, red pepper flakes, cinnamon, balsamic vinegar, along with salt and pepper.
  5. On your prepared baking sheet, toss the Brussels sprouts, butternut squash, red onion, and chopped bacon together.
  6. Pour your prepared maple glaze over the vegetable and bacon mixture, tossing gently to coat.
  7. Spread the mixture in a single layer and roast in the oven for 20 minutes, then stir and continue roasting for an additional 15-20 minutes, or until crispy and golden brown.
  8. In the last 5 minutes of roasting, add any nuts and dried cranberries if using.
  9. Garnish with fresh thyme and crumbled cheese if desired, adjust seasoning, and serve.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 10gVitamin A: 1500IUVitamin C: 60mgCalcium: 70mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven for about 10-15 minutes.

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