3 T. olive oil, divided
6 slices of Nueske’s Applewood Smoked Bacon, chopped
1½ lbs. Brussels sprouts, trimmed and halved
3 cups cubed butternut squash or 20 oz. package, cubed
3 T. balsamic vinegar
1 T. Maple Grove Farms pure maple syrup
½ t. coarse kosher salt
½ t. fresh ground pepper
½ t. ground allspice
pinch fresh grated nutmeg
non-stick cooking spray
Preheat oven to 400°F. In a medium frying pan, heat 1 T. of oil over medium-high heat. Cook the bacon for about 5-7 minutes until crispy. Transfer to a paper towel to drain and set aside.
Spray a large sheet pan with cooking spray. Add Brussels sprouts and squash to the pan. In a small bowl, whisk together balsamic vinegar, 2 T. olive oil and maple syrup. Drizzle over the vegetables and toss with your hands so that they are evenly coated. Spread out vegetables in a single layer in the pan and sprinkle with salt, pepper, allspice and nutmeg.
Roast in the oven for about 25 minutes or until squash and Brussels sprouts are browned and caramelized. Remove from oven and top with crumbled bacon.
This is a perfect fall side dish with roasted meats and poultry.
Pierre Sparr Riesling
Eddie’s Recipe Tip:
