Roasted Brussels Sprouts and Butternut Squash
Brussels and butternut are a match made in heaven. Add bacon, and a simple glaze made with pure maple syrup and soy sauce, and your family will swoon! This is a delicious, easy Fall side dish, perfect for chicken, turkey or pork. If you don’t eat bacon, you can leave it out. Made all on one sheet pan, you can double or triple this recipe to feed a crowd by adding more sheet pans. More Winter side dish favorites include Roasted Asparagus and Mashed Cauliflower.
How To Make Roasted Brussels Sprouts and Butternut Squash
Maple and Soy Glaze
The combination of pure maple syrup and soy sauce or gluten-free tamari are magical and give this easy side dish so much flavor. It’s also so simple, combine the two in a saucepan and simmer until it thickens. It’s also great over salmon or roasted chicken.
Variations
Swap the butternut squash for acorn squash, pumpkin or sweet potatoes. Keep it vegetarian by omitting the bacon.
More Butternut Squash recipes:
Roasted Seasoned Winter Squash Medley Maple Roasted Butternut Squash Roasted Butternut Squash Noodles Roasted Butternut and Brussels Slow Cooker Butternut Squash Soup
