A super delicious roasted vegetable side dish with brussels sprouts, butternut squash and bacon
Ingredients
- 2 TBS olive oil divided
- 8 ounces bacon chopped
- 1 ½ pounds brussels sprouts ends trimmed and halved
- 3 cups butternut squash cubed
- 3 TBS balsamic vinegar
- ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
Instructions
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Preheat the oven to 400 degrees. In a large saute pan, heat the 1 TBS of oil (reserve other TBS) on medium heat. Cook the bacon for 5 minutes or until it starts to crisp.
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Add the Brussels sprouts and butternut squash to the pan and cook for a few more minutes.
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Transfer the veggies and bacon to a roasting pan and toss with the remaining oil, vinegar, salt, garlic powder and pepper.
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Roast in the oven for about 20 to 25 minutes or until the squash and sprouts are caramelized. Roast longer if you like the veggies crispier and well done.
Nutrition
Calories: 288kcal | Carbohydrates: 21g | Protein: 9g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 477mg | Potassium: 777mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8310IU | Vitamin C: 111mg | Calcium: 85mg | Iron: 2mg