Oh, Brussels sprouts. Let’s be honest—who would have thought these tiny green spheres would become the darling of gourmet kitchens everywhere?
And then there’s butternut squash, that smooth, awkwardly-shaped pumpkin cousin that’s just begging to be part of something spectacular. You know, I was skeptical too.
But then I stumbled upon this Maple Soy Glazed Brussels Sprouts and Butternut Squash recipe, and it was like finding an unexpected plot twist in a movie you thought you had figured out. One bite and I was hooked—sweet, savory, with a hint of autumn in every mouthful.
It’s the kind of dish that makes you feel like you’re crunching through fallen leaves on a crisp fall day, sweater on, hot beverage in hand. Life might be unpredictable, but at least you can count on this recipe to deliver every time.
Steps
- Preheat your oven to 400 degrees Fahrenheit and lightly coat a baking sheet with cooking spray.
- In a large bowl, mix together butternut squash, 1/2 tablespoon of oil, 1/4 teaspoon of salt, and some pepper.
- In a separate bowl, combine Brussels sprouts with the remaining tablespoon of oil, 1/4 teaspoon of salt, and pepper.
- Spread the seasoned vegetables evenly on the prepared baking sheet and lay bacon pieces on top.
- Roast in the oven for 20 minutes, then toss the vegetables with a spatula and cook for an additional 15 minutes.
- While the vegetables are roasting, mix maple syrup and soy sauce in a small saucepan.
- Simmer over medium-low heat for about 5 minutes until the sauce slightly thickens, then set it aside.
- Once the vegetables are finished roasting, place them in a serving dish.
- Drizzle the maple soy glaze over the vegetables and gently toss to ensure they are well coated.
Ingredients
- 1 pound Brussels sprouts
- 2 cups butternut squash, cubed
- 1 1/2 tablespoons cooking oil, divided
- 1/2 teaspoon salt, divided
- Black pepper, to taste
- 4 slices bacon, chopped
- 2 tablespoons pure maple syrup
- 1 tablespoon soy sauce or gluten-free tamari
Nutritional Values
Calories: 712 kcal | Carbohydrates: 108 g | Protein: 32 g | Fat: 22 g | Saturated Fat: 4 g | Cholesterol: 12 mg | Sodium: 2180 mg | Fiber: 24 g | Sugar: 44 g
FAQ
- Can I make this dish without bacon?
- Absolutely! If you prefer a vegetarian version, you can simply omit the bacon. The dish will still be flavorful with the maple soy glaze.
- What can I substitute for butternut squash?
- You can replace butternut squash with acorn squash, pumpkin, or sweet potatoes for a different but equally delicious taste.
- How do I make the maple soy glaze?
- The glaze is easy to make by simmering pure maple syrup and soy sauce or gluten-free tamari in a saucepan until it thickens slightly. This adds a rich flavor to the dish.
- Can I prepare this dish in advance?
- While it’s best enjoyed fresh, you can prepare the vegetables and glaze ahead of time. Store them separately in the refrigerator and combine them when ready to roast.
- What other dishes pair well with this recipe?
- This dish makes a great side for chicken, turkey, or pork. It also complements other winter favorites like roasted asparagus and mashed cauliflower.
Tips
- To ensure even roasting, make sure to spread the Brussels sprouts and butternut squash in a single layer on the baking sheet.
- For a thicker glaze, allow the maple soy mixture to simmer for a few extra minutes until it reaches your desired consistency.
- If you’re looking for a vegetarian option, simply omit the bacon and consider adding a sprinkle of nuts or seeds for extra texture.
- Feel free to experiment with different vegetables by swapping butternut squash for acorn squash, pumpkin, or sweet potatoes to suit your taste preferences.
Equipment
- Sheet pan
- Sauce pot (small)
