Brussels sprouts for some reason are a very controversial vegetable. I never had an issue with them but they taste even better in this dish. Sweet and savoury is the perfect combination to trick anyone into loving brussels sprouts.
Ingredients:
1 pound butternut squash, peeled, seeded and cut into ½-inch cubes
1 Tbsp olive oil
½ tsp Kosher salt
Freshly ground black pepper
1 pound Brussels sprouts, trimmed and quartered
2 centre cut strips of bacon, chopped
2 Tbsp pure maple syrup
2 Tbsp reduced sodium soy sauce
Directions:
Preheat oven to 400ºF. Spray a sheet pan with cooking spray.
In a large bowl, combine the squash, ½ tablespoon oil, ¼ teaspoon salt and pepper, to taste. Toss to coat. In another large bowl, combine the Brussels sprouts, remaining tablespoon of oil, ¼ 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.
Serves: 4
コメント