Sweet and Spicy Maple Roasted Brussels Sprouts and Butternut Squash
Roasted Brussels Sprouts and Butternut Squash tossed in a sweet and spicy sauce then mixed with cranberries, pecans, bacon, and goat cheese with a balsamic drizzle on top.
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Calories: 228kcal
Equipment
Ingredients
- 1 lb. Brussels Sprouts halved
- 4 c. butternut squash cubed
- 2 teaspoons olive oil
- 2 teaspoons pure maple syrup
- 4 garlic cloves minced
- 1/2 teaspoons cayenne pepper more or less to taste
- 1/2 teaspoons cinnamon more or less to taste
- salt and pepper
- 4 strips bacon cooked and crumbled
- 1/3 c. dried cranberries
- 1/2 c. toasted pecans chopped
- 1/3 c. goat cheese
- 2 teaspoons balsamic vinegar
Instructions
- Preheat the oven to 400 degrees.
- Place the Brussels Sprouts and butternut squash on a large baking sheet.
- In a small bowl combine the olive oil, maple syrup, garlic, cayenne pepper, and cinnamon.
- Pour the olive oil mixture over top of the vegetables and toss to coat. Sprinkle with salt and pepper.
- Bake for 15 minutes then remove from the oven, toss, return to the oven, and bake for an additional 15 minutes.
- Remove from oven and pour the vegetables into a serving bowl. Add in the bacon, cranberries, pecans, and goat cheese. Toss to combine.
- Drizzle the balsamic vinaigrette over top and serve.
Notes
Recipe adapted from Ambitious Kitchen
Nutrition
Serving: 1g | Calories: 228kcal | Carbohydrates: 26g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 10mg | Sodium: 195mg | Fiber: 6g | Sugar: 12g