Go Back
+ servings
A close-up of the roasted veggies being scooped with a serving spoon.
Print

Maple Roasted Brussels Sprouts with Butternut Squash and Bacon

Meet the easiest ever Thanksgiving side dish! Brussels sprouts and butternut squash are seasoned with olive oil, sage, thyme, and maple syrup. Roast everything together with some bacon - yes, it all cooks together! - until tender and caramelized. Veggies never looked or tasted so good!
Course Side Dish
Cuisine Vegetables
Keyword Easy Thanksgiving Sides
Prep Time 15 minutes
Cook Time 30 minutes
Servings 5 servings
Author Stephanie Simmons

Ingredients

  • 12 ounces brussels sprouts, rinsed, trimmed, and halved
  • 12 ounces butternut squash, peeled and cubed Aim for about 1" pieces
  • 3 slices bacon, uncooked
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rubbed sage
  • generous sprinkle salt + pepper
  • parmesan, for serving

Instructions

  • Prep: Prep your veggies as directed in the ingredient list above. Roughly chop or cut your bacon into pieces that are similar in size to the cubed butternut squash pieces.
    Preheat your Oster French Door Air Fry Oven or regular oven to 400° F. Add the brussels sprouts and squash to the baking sheet and drizzle on the maple syrup and olive oil. Toss to combine. Sprinkle on the thyme, sage, salt, and pepper, and toss to combine again. Scatter the bacon pieces on top.
  • Roast the Veggies + Bacon: Place the pan in your oven, and roast for 15 minutes. Remove the pan, and give everything a stir to make sure things are browning evenly. Return to the oven for 12-18 minutes more. It's done when the veggies are tender to your liking, and the bacon is cooked through.
  • Serve + Store: Serve this fresh from the oven, with a sprinkle of parmesan. Store leftovers in an airtight container in the fridge for 3-4 days.