Maple Balsamic Glazed Butternut Squash & Brussel Sprouts
This recipe has a lot going on! Butternut squash, brussel sprouts, bacon, grapes, pecans, & a chili maple balsamic glaze. Even with all that, it's still easy, healthy, & kid friendly.
Ingredients
- 1/2 lb Bacon
- 1 lb Brussel Sprouts ends trimmed & halved or quartered
- 1 medium Butternut Squash peeled & cubed (about the same size as the sprouts)
- 2 T Coconut Oil liquified, melted
- 3 T Pure Maple Syrup
- 1 T Balsamic Vinegar
- 1 t Chili
- 1 t Cinnamon
- 1/2 t Salt
- 1/4 t Pepper
- 2 c Red Grapes
- 1 c Halved Pecans
Instructions
- Preheat oven to 425. Line your largest baking sheet with parchment paper.
- Cut bacon into large chunks & spread out on pan. Cook for 7 minutes.
- Add the squash & sprouts to a large bowl. Melt the coconut oil if needed. Mix the maple syrup, vinegar, chili, cinnamon, salt, & pepper together with the coconut oil before pouring over the veggies. Mix well to coat.
- Add the veggies to the sheet pan with the partially cooked bacon & toss to mix. Return to oven for 15 minutes.
- Remove pan from oven & add the grapes. Toss mixture to rotate the edge pieces into the middle so it all caramelizes evenly. Spread into an even layer before returning to the oven for 10 minutes.
- Sprinkle the pecans all over the sheet pan & roast for a final 10 minutes.
- Enjoy!