178 Cals 8 Protein 27 Carbs 5.5 Fats
PREP TIME:
10 mins
COOK TIME:
35 mins
TOTAL TIME:
45 mins
YIELD:4 SERVINGS
COURSE:Side Dish
CUISINE:American
Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious!
INGREDIENTS
Cooking spray
1 pound butternut squash, peeled, seeded and cut into ½-inch cubes
1 tablespoons olive oil
1/2 teaspoon Kosher salt
Freshly ground black pepper
1 pound Brussels sprouts, trimmed and quartered
2 center cut strips of bacon, chopped
2 tablespoons pure maple syrup
2 tablespoons reduced sodium soy sauce
INSTRUCTIONS
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.
VIDEO
Serving: 1cup, Calories: 178kcal, Carbohydrates: 27g, Protein: 8g, Fat: 5.5g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 545mg, Fiber: 6g, Sugar: 11gBlue Smart Points:3Green Smart Points:3Purple Smart Points:3Points +:3