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Easy Recipe for Roasted Brussel Sprouts

Brussel Sprouts have always been one of my top favorite vegetables. I had a few brussel sprouts on hand but not quite enough for dinner. I also had some leftover uncooked butternut squash – another fave vegetable. I knew the combination would taste amazing.

You either love Brussel Sprouts or you hate them.

I have found there is no in-between. I have rarely heard anyone say “well, I don’t really like them but I can eat them.” Oh no, no, no. It’s either “ohhhhh yummy!” or “Oh, sweet Jesus no. Just no!” Which category do you fall into? 🙂 I LOVE them. As in love them and they are in my top three fave veggies. So – I am sharing one of the many ways I love to prepare them. My recipe for Roasted Brussel Sprouts and Butternut Squash with Bacon, Toasted Pecans and Dried Cranberries.

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Okay, I will tell you one way that sprouts can be prepared that I refuse to eat. If you are a sprout lover you will know exactly the way I am talking about. Boiled. To. Death. Boiled to the point they have lost all of their pretty green color and look pale whitish and deathly. In fact, they have suffered the ultimate sprout death – Death by Overcooking.

Brussel Sprouts were never meant to be cooked to the point of pre-baby food. In fact, I can’t remember a time I have boiled my sprouts. I have lightly steamed them, but my prefered method by far is roasting. Roasting on high heat for a few minutes to get a quick crisp around the edged of those cute little leaves, then turning the oven down to roast at a slower pace until done to a slight al dente.

A few weeks ago, I prepared this dish and paired it with a pork tenderloin. Oh my! Heavenly. I would have added some dried cranberries which would have been heavenly – and I will have some on hand at Christmas, that is for sure.

This dish comes together so incredibly quick and easy. If you love butternut squash, and you love sprouts – this is a HUGE home run dish. The addition of the crispy bacon, onions and toasted pecans gets my mouth watering just at the thoughts of it.

Here is my recipe. I hope you enjoy it!!! Leave me a comment and let me know if you are a Brussel Sprout lover or a hater. I’d love to take a mini informal vote! 😀

C’mon brussel sprout lovers!!! Stand up and be heard! LOL

Enjoy…. xxoo, Barb

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Roasted Brussel Sprouts & Butternut Squash with Crispy Bacon and Toasted Pecans

2016-12-15 00:24:12

Serves 10

Roasted Brussel Sprouts are paired with Roasted Butternut Squash and combined with crispy bacon, caramelized onions and toasted pecans. Delicious!

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Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Ingredients

2-3 Cups Brussel Sprouts, cut in half
2-3 Cups Butternut Squash Cubes, approx nickel sized or larger
1 medium onion, chopped
8-10 strips bacon, cut into cubes
1 cup pecan pieces
3/4 cup dried cranberries *(opt)
2 teaspoons chopped fresh thyme
Olive Oil
1 small pat of butter
Balsamic Vinegar
Salt
Pepper

Instructions

Preheat oven to 450 Degrees. On two separate cookie sheets, lay a single layer of brussel sprouts on one sheet and a single layer of roasted butternut squash on the second sheet. *( I prefer to roast the vegetables separately so I can better control the doneness of each veggie.) Drizzle generously with olive oil. Toss with hands to make sure all pieces are well coated. Drizzle sprouts only with balsamic vinegar, a few teaspoons. Sprinkle both veggie pans with salt and pepper. Place in oven on high heat for about 10 minutes, then turn down oven to 350 degrees for another 20-25 minutes, or until veggies are done to a slight al dente. Remove from oven.
While sprouts and squash are roasting, in a shallow pan on medium-high heat, add bacon pieces. Saute' until bacon is crispy, remove bacon pieces and leave bacon grease. Add onions to bacon grease and cook until edges are lightly browned and onions are translucent. Remove cooked onions from oil, drain on paper towel and discard grease. Add both bacon and onions back to the pan, add a small pat of butter and chopped thyme. Stir well and allow butter to melt. Set aside. In a small non-stick frying pan, add pecans with NO OIL and allow to toast. Do not burn!
Combine cooked veggies, bacon and onions, toasted pecans and cranberries and mix well. Add salt and pepper, as needed. Serve warm.

By Barb Garrett, The Everyday Home

The Everyday Home https://everydayhomeblog.com/

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