Honey Roasted Butternut Squash & Brussels Sprouts With Bacon

Name: Honey Roasted Butternut Squash & Brussels Sprouts With Bacon
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 17 oz butternut squash (or pumpkin, diced into 1-inch pieces); 14 oz Brussels sprouts (halved); 2 tbsp honey (plus an addition tablespoon for after roasting, if desired); 1 tbsp butter (melted, or olive oil); 1 pinch salt (to taste); 2 bacon rashers (diced)

Honey Roasted Butternut Squash & Brussels Sprouts With Crispy Bacon Pieces in a simple 2 ingredient coating for roasting!

⏱ 65 min 🔨 Prep 10min 🔥 Cook 55min 📊 Medium 🍽 4 servings 👁 8

Honey Roasted Butternut Squash & Brussels Sprouts With Bacon

Ingredients

4 servings

17 oz butternut squash (or pumpkin, diced into 1-inch pieces)
14 oz Brussels sprouts (halved)
2 tbsp honey (plus an addition tablespoon for after roasting, if desired)
1 tbsp butter (melted, or olive oil)
1 pinch salt (to taste)
2 bacon rashers (diced)

Instructions

Preheat oven to 390°F | 200°C. Grease a baking sheet or tray with cooking oil spray, wipe over with a paper towel; set aside.
Add the butternut squash and brussels sprouts together on prepared baking sheet. Drizzle with honey and melted butter (or olive oil), season with salt. Toss to evenly coat.
Arrange in an even layer and roast for 45 minutes until the sprouts are slightly charred and the squash is fork tender.
In the last 10 minutes of roasting time, pan fry the bacon pieces over medium-high heat in a small pan or skillet until crisp and cooked to your liking.
Remove squash and sprouts from oven and allow to cool slightly. Taste test at this point and add an extra drizzle of honey if you wish. Mix in the fried bacon pieces.
Serve with this Juicy Herb Roasted Turkey, Green Bean Parmesan Casserole, and Slow Cooker Mashed Potatoes.

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