How To Make Roasted Brussels Sprouts with Maple Glaze
Enjoy roasted Brussels sprouts with seasoned butternut squash and bacon strips glazed with maple syrup and soy sauce blend.
- cooking spray
- 1lbbutternut squash,peeled, seeded, and cut into ½-inch cubes
- 1tbspolive oil
- ½tspkosher salt
- freshly ground black pepper
- 1lbBrussels sprouts,trimmed and quartered
- 2bacon,center cut strips, chopped
- 2tbsppure maple syrup
- 2tbspsoy sauce,reduced sodium
Preheat oven to 400 degrees F. Spray a sheet pan with cooking spray.
In a large bowl, combine the squash, ½ tablespoon oil, salt and pepper, to taste. Toss to coat.
In another large bowl, combine the Brussels sprouts, the remaining tablespoon of oil, salt and pepper, to taste.
Spread the vegetables in an even layer on 1 sheet pan. Top with bacon.
Roast for 20 minutes, with a spatula. Toss veggies, and roast an additional 15 minutes.
Meanwhile, in a small saucepot, combine the syrup and soy sauce. Over medium-low heat, simmer sauce for 5 minutes, or until it begins to thicken slightly. Set aside.
When vegetables are done roasting, transfer to a serving dish. Add maple soy sauce and toss to coat.
- Calories: 250.67kcal
- Fat: 12.48g
- Saturated Fat: 2.69g
- Trans Fat: 0.02g
- Monounsaturated Fat: 6.82g
- Polyunsaturated Fat: 2.34g
- Carbohydrates: 31.94g
- Fiber: 6.84g
- Sugar: 11.22g
- Protein: 7.54g
- Cholesterol: 9.57mg
- Sodium: 621.00mg
- Calcium: 119.19mg
- Potassium: 935.53mg
- Iron: 2.66mg
- Vitamin A: 648.18µg
- Vitamin C: 120.20mg
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