The Pioneer Woman Tasty Kitchen
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Roasted Brussels Sprouts and Butternut Squash with Bacon

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Level: Easy

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Description

Roasted cool-weather vegetables studded with bacon, Parmesan shavings and a drizzle of balsamic vinegar. This time the side dish gets the attention!

Ingredients

  • 2-½ pounds Brussels Sprouts, Stems Trimmed Off Then Quartered
  • 3 cups Butternut Squash Cubes (3 Cups Is About Half A Squash Cut Into 1/2-inch Cubes)
  • 6 cloves Garlic, Peeled And Smashed
  • 4 Tablespoons Heat-safe Oil, Like Coconut Or Avocado Oil
  • ½ teaspoons Sea Salt
  • ½ teaspoons Black Pepper
  • 4 slices Thick Cut Bacon
  • 2 Tablespoons Balsamic Vinegar
  • ⅓ cups Fresh Parmesan Or Pecorino-Romano Shavings

Preparation

Preheat oven to 425 F.

Place sprouts in a single layer on one rimmed baking sheet. Place the squash in a single layer on another. Place half of the garlic cloves on each pan and divide the oil between the two pans. Using your hands, toss the vegetables in the oil until combined and spread them evenly in the pan. Divide the salt and pepper between the pans.

Place the pans in the oven, rotating and stirring the vegetables in the pans after 15 minutes or so. The sprouts will be done after 20-25 minutes and should have dark golden spots. The squash should be done shortly after. When done remove each pan from the oven. Transfer vegetables to a serving dish.

While the vegetables roast, cut the bacon into small bits and cook in a pan over medium heat until crisp. Remove bacon from the pan with a slotted spoon. Add bacon, balsamic vinegar, and most of the cheese (if using) to the vegetables and toss to combine. Taste, and add salt/pepper if necessary. Sprinkle the rest of the cheese on top and serve.

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