Sweet-Savory Crispy Maple-Glazed Brussels Sprouts & Butternut Squash with Bacon Recipe

Brussels sprouts dance with bold flavors in this maple-glazed brussels sprouts and butternut squash recipe that brings irresistible crunch to your dinner table.

Tender vegetables caramelize under a sweet and savory glaze, creating a side dish that steals the spotlight.

Crispy bacon adds a smoky dimension that perfectly complements the natural sweetness.

Each bite promises a delightful contrast of textures and depths of flavor.

The maple syrup weaves a rich golden thread through roasted vegetables, elevating them from ordinary to extraordinary.

Seasonings enhance every morsel, turning simple ingredients into a memorable culinary experience.

Prepare to savor a dish that transforms humble vegetables into a showstopping sensation.

Maple-Glazed Brussels Sprouts and Butternut Squash with Bacon Must-Haves

• Brussels Sprouts: Nutrient-packed vegetable with a nutty flavor, select fresh, firm sprouts with vibrant green color and compact leaves.
• Butternut Squash: Sweet, creamy winter squash that caramelizes beautifully, choose squash with smooth, matte skin and heavy for its size.

• Bacon: Adds smoky, salty crunch, opt for thick-cut variety for maximum flavor and crispy texture.
• Olive Oil: Helps vegetables roast evenly and develop golden edges, choose extra virgin for best taste.
• Salt and Pepper: Essential seasoning that amplifies natural vegetable sweetness, use freshly ground black pepper for robust flavor.
• Smoked Paprika: Introduces deep, smoky undertone, select high-quality Spanish paprika for authentic taste.

• Maple Syrup: Creates luxurious, caramelized glaze with rich sweetness, select pure, grade A maple syrup for authentic flavor.
• Fresh Thyme or Rosemary: Provides aromatic herb accent, choose bright green, fragrant herbs with no wilting.

Tools for Roasting Brussels Sprouts and Butternut Squash Together

• Baking Sheet: Large, flat pan for roasting vegetables evenly.
• Parchment Paper: Non-stick liner to prevent vegetables from sticking and ease cleanup.
• Large Skillet: Needed to cook bacon crispy and render fat.
• Large Bowl: For tossing vegetables with oil and seasonings.
• Small Saucepan: To simmer and thicken maple syrup glaze.
• Paper Towel-Lined Plate: For draining excess bacon grease.
• Sharp Knife: Used to trim Brussels sprouts and cube butternut squash.
• Cutting Board: Surface for preparing vegetables safely.

How to Prepare Maple-Glazed Brussels Sprouts with Bacon

• Fire Up the Oven

Crank the oven to a toasty 400F, getting ready to transform those humble veggies into a mouthwatering masterpiece.

• Chop and Prep

Slice Brussels sprouts in half, chopping off their stubby stems. Peel and cube butternut squash into bite-sized chunks that’ll roast to golden perfection.

• Sizzle the Bacon

Cook bacon bits in a skillet until they’re crispy and crackling. Pull them out and let them drain, keeping a bit of thatal fat for extra flavor.

• Toss and Roast

Mix Brussels sprouts and squash with olive oil, salt, pepper, and a sprinkle of smoked paprika. Spread them on a baking sheet and send them into the oven for 25-30 minutes until they’re caramelized and tender.

• Create the Glaze

Simmer maple syrup in a small pan, letting it thicken into a luscious, sticky drizzle that’ll make taste buds dance.

• Bring It Together

Pull veggies from the oven and shower them with maple glaze. Sprinkle crispy bacon pieces on top and give everything a gentle toss. Crown with fresh herbs for a stunning finish.

• Dive In

Serve this sweet and savory sensation while it’s hot and watch everyone swoon over your culinary skills.

Flavor Tips for Roasted Sprouts and Butternut Squash

• Use a large, rimmed baking sheet to ensure vegetables roast evenly without overcrowding, which helps achieve those deliciously crispy edges.
• Save extra bacon fat for future cooking – it adds incredible depth of flavor to other dishes like roasted vegetables, eggs, or sautéed greens.
• Prep vegetables and bacon a day ahead, storing separately in the refrigerator. Roast and assemble just before serving to maintain maximum crispiness and flavor.
• For vegetarian version, replace bacon with smoked almonds or crispy shiitake mushrooms. Gluten-free eaters can enjoy this recipe as-is. Vegan options include swapping maple syrup for date syrup and using coconut bacon or tempeh bacon bits.
• Experiment with different herbs like sage or add a sprinkle of red pepper flakes for extra heat. Toasted pine nuts or pumpkin seeds can provide wonderful crunch and nutty undertones to the dish.

Serve These Maple-Glazed Veggies as a Holiday Side

• Festive Holiday Centerpiece: Arrange the glazed vegetables on a beautiful platter with fresh herb sprigs, creating a stunning side dish that catches everyone's eye during special meals.
• Protein Pairing Perfection: Serve alongside roasted chicken, grilled pork tenderloin, or pan-seared salmon to create a balanced and delicious main course with complementary flavors.
• Hearty Grain Bowl Transformation: Spoon the maple-glazed vegetables over quinoa, brown rice, or farro, topped with crumbled bacon for a complete and satisfying meal that works great for lunch or dinner.
• Brunch Brilliance: Use as a delectable side for eggs benedict, frittatas, or as part of a weekend brunch spread that adds a gourmet touch to your morning meal.

Store Leftovers of This Roasted Veggie Mix Properly

• Transfer leftovers to an airtight container within 2 hours of cooking. These roasted vegetables stay fresh for 3-4 days when refrigerated, maintaining their delicious caramelized texture.
• Warm refrigerated vegetables in a preheated 350°F oven for 10-12 minutes. Spread them on a baking sheet in a single layer to restore crispiness and prevent sogginess.
• Keep bacon separately stored to maintain its crunchiness. Add bacon bits just before serving to prevent them from becoming soft and losing their delightful texture.
• Chop vegetables and cook bacon a day ahead to reduce day-of cooking time. Store prepped ingredients in separate sealed containers in the refrigerator, assembling and roasting when ready to serve for maximum freshness and convenience.

FAQs

• What are the key flavor profiles in this dish?

The recipe combines sweet maple syrup with savory bacon and smoky paprika, creating a balanced mix of sweet, salty, and slightly spicy notes that complement the roasted vegetables.

• Can I make this recipe vegetarian?

Yes, simply omit the bacon and use olive oil or vegetable oil to roast the vegetables. You can add smoked almonds or nutritional yeast for a similar depth of flavor and crunch.

• How do I know when the vegetables are perfectly roasted?

Look for golden brown edges and a slightly crispy exterior. The vegetables should be tender when pierced with a fork but not mushy. Caramelized edges indicate they’re done perfectly.

• Is smoked paprika necessary for the recipe?

While not mandatory, smoked paprika adds a rich, smoky dimension to the dish. If you don’t have it, you can substitute with regular paprika or skip it, though the flavor profile will be slightly different.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: 232 kcal

Servings: 5

Crispy Maple-Glazed Brussels Sprouts And Butternut Squash With Bacon Recipe

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4.9 from 13 reviews

• Total Time: 50 minutes
• Yield: 5 1x

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Description

Maple-glazed Brussels sprouts and butternut squash with bacon elevate winter vegetables into a delightful side dish. Crisp bacon, sweet maple syrup, and caramelized edges create an irresistible combination you’ll crave at every seasonal gathering.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) Brussels sprouts, trimmed and halved
• 1 lb (454 g) butternut squash, peeled and cubed (about 1-inch pieces)
• 4 slices bacon, chopped
• 2 tbsps (30 ml) olive oil
• 3 tbsps (45 ml) pure maple syrup
• 1 tbsp (15 ml) balsamic vinegar
• 1 tsp (5 ml) Dijon mustard
• ½ tsp (2.5 ml) garlic powder
• ¼ tsp (1.25 ml) ground cinnamon (optional)
• Salt and black pepper, to taste
• ¼ cup (30 g) chopped pecans or walnuts, toasted
• 1 tbsp (15 ml) fresh parsley, chopped

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Instructions

1. Prep Station: Preheat oven to 400F (200C), positioning rack in center for optimal roasting conditions.
2. Bacon Technique: Cook bacon in skillet over medium heat until crisp, removing pieces and reserving drippings for added flavor complexity.
3. Vegetable Preparation: Trim Brussels sprouts, halve lengthwise, and cube butternut squash into consistent, bite-sized pieces. Toss vegetables with olive oil, salt, pepper, and smoked paprika to create a robust seasoning layer.
4. Roasting Process: Spread seasoned vegetables on parchment-lined baking sheet in single layer, ensuring maximum caramelization and even cooking. Roast for 25-30 minutes until edges turn golden and interiors become tender.
5. Maple Glaze Creation: While vegetables roast, simmer maple syrup in small saucepan, reducing to create a thick, glossy coating.
6. Final Assembly: Remove roasted vegetables from oven, drizzle with reduced maple syrup, and scatter crispy bacon pieces across the surface. Gently toss to distribute flavors and textures.
7. Presentation: Garnish with fresh thyme or rosemary, creating an aromatic herb accent. Serve immediately as a warm, indulgent side dish that balances sweet and savory notes.

Notes

• Optimize Veggie Cutting: Ensure uniform, bite-sized cuts for even roasting and consistent caramelization across all vegetable pieces.
• Manage Bacon Fat Wisely: Reserve bacon drippings for extra flavor infusion, enhancing the overall taste profile of the dish.
• Control Roasting Temperature: Watch vegetables closely to prevent burning while achieving golden-brown caramelized edges.
• Customize Dietary Needs: Swap bacon with smoked almonds or coconut bacon for vegetarian versions, maintaining the dish’s rich, smoky essence.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 232
• Sugar: 8 g
• Sodium: 266 mg
• Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 6 g
• Protein: 5 g
• Cholesterol: 12 mg