Prepare to transform ordinary Brussels sprouts and butternut squash into a mouthwatering culinary masterpiece that will have your dinner guests begging for seconds! This Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash with Bacon recipe is not just a side dish – it's a flavor explosion that perfectly balances sweet, salty, and caramelized goodness. Imagine crispy bacon, tender roasted vegetables, and a glossy maple-soy glaze that will make your taste buds dance with excitement. Whether you're a veggie skeptic or a culinary enthusiast, this recipe is about to change your entire perspective on vegetable cooking.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 4 slices bacon, chopped
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash Brussels sprouts thoroughly and trim off the stem ends. Cut each sprout in half lengthwise, ensuring they are similar in size for even roasting.
- Peel the butternut squash and cut into 1-inch cubes. Try to keep the cubes uniform in size to ensure even cooking.
- In a large mixing bowl, combine the halved Brussels sprouts and cubed butternut squash. Drizzle with olive oil and season generously with salt and freshly ground black pepper. Toss to coat evenly.
- Chop the bacon into small pieces, about 1/2-inch in size. Scatter the bacon pieces over the vegetables on the baking sheet.
- In a small bowl, whisk together maple syrup and soy sauce to create the glaze. Set aside.
- Spread the vegetables and bacon in a single layer on the baking sheet, ensuring they are not overcrowded. This will help them roast and caramelize properly.
- Roast in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even browning.
- During the last 5 minutes of roasting, drizzle the maple soy glaze over the vegetables, ensuring they are evenly coated.
- Remove from the oven when the vegetables are tender and caramelized, with crispy bacon bits and golden edges.
- Let the roasted vegetables rest for 2-3 minutes before serving to allow the glaze to set and flavors to meld.
- Transfer to a serving dish and garnish with optional fresh herbs like chopped parsley or thyme if desired.
Tips
- Size Matters: Cut your Brussels sprouts and butternut squash into uniform pieces to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Don't Overcrowd: Use a large baking sheet and spread vegetables in a single layer. Overcrowding will steam your vegetables instead of roasting them, preventing that desirable caramelization.
- High Heat is Key: Roasting at 425°F helps create crispy edges and brings out the natural sweetness of the vegetables.
- Bacon Placement: Scatter bacon pieces throughout the vegetables to distribute flavor and ensure every bite is deliciously smoky.
- Glaze Timing: Add the maple-soy glaze in the last 5 minutes of cooking to prevent burning and create a beautiful, glossy finish.
- Rest and Serve: Allow the roasted vegetables to rest for a few minutes after cooking. This helps the glaze set and allows flavors to meld together perfectly.
Nutrition Facts
Calories: 203kcal
Carbohydrates: 23g
Protein: g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 30mg
