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 minutesminutes
Cook Time 30 minutesminutes
Servings 5servings
Author Stephanie Simmons
Ingredients
12ouncesbrussels sprouts, rinsed, trimmed, and halved
12ouncesbutternut squash, peeled and cubedAim for about 1" pieces
3slicesbacon, uncooked
2tbspolive oil
2tbspmaple syrup
1/2tsp dried thyme
1/2tspdried rubbed sage
generoussprinklesalt + 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.