Thanksgiving is coming up quick! Whether you’re already planning your big feast, or leaving it for the last minute, keep this simple roasted veggie dish in mind for a side. Roasted Brussels Sprouts and Butternut Squash combines two delicious vegetables, bacon, nuts, dried berries and maple syrup to create a colorful side dish bursting with flavor.
Ingredients: *Serves 6-8 (or double to serve your Thanksgiving crowd)
- 1 pound Brussels sprouts
- 1 large red onion
- 1 pound bacon
- 1 Tbsp. olive oil
- Salt and pepper to taste
- 1 pound butternut squash
- 1 Tbsp. unsalted butter
- 1 Tbsp. pure maple syrup
- 1 tsp. dried thyme
- 1/2 cup pecans
- 1/2 cup dried cherries or cranberries
Instructions:
- Preheat oven to 375 degrees.
- Wash Brussels sprouts, drain and cut ends off.
- Chop red onion into large pieces and divide into two equal parts.
- Cut bacon into small pieces and fry until crisp.
- Put Brussels sprouts in large bowl with half of the red onion and bacon.
- Toss with olive oil and season with salt and pepper.
- Spread evenly on cookie sheet and roast 30-40 minutes, until browned and cooked through.
- Cut squash into one-inch pieces and place in a large bowl.
- Melt butter and drizzle squash with butter and syrup.
- Toss with thyme and remaining onion, and add salt and pepper to taste.
- Spread evenly on a cookie sheet and roast for 20 minutes.
- Add pecans to squash and roast another 10-15 minutes, until squash is cooked through and pecans begin to brown.
- Soften the cherries in water, if desired, for five to 10 minutes.
- Add the cherries to the squash immediately as it comes out of the oven.
- Check seasonings for both veggies and adjust as needed.
- Serve separately OR toss together and serve.
Notes: This recipe gives you the option of serving TWO separate vegetables or combining them to make one dish. When combined, the colors create a beautiful autumn dish.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.
