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  • Recipe Index
    • Appetizers
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      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
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Home » Recipes » Side Dishes » Maple Bacon Brussels Sprouts and Butternut Squash

Maple Bacon Brussels Sprouts and Butternut Squash

By: Liz  /  Published: September 13, 2021  /  Updated: September 13, 2021  /   Leave a comment

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Get ready for some Maple Bacon Brussels Sprouts and Butternut Squash yumminess! The crispy, smoky caramelized Brussels sprouts, salty bacon and sweet maple butternut squash will have you screaming for seconds.

If you thought you didn’t like Brussels sprouts (and for the record, even I think they’re horrendous when steamed,) try this roasted maple bacon Brussels sprouts recipe and you’ll be singing a completely different tune.

I’M SERIOUS.

maple bacon brussels sprouts and butternut squash in white casserole dish

Why You’ll Love This Side Dish Recipe

  • Perfect for the holidays – There won’t be any leftovers; everyone loves this side dish!
  • Pairs beautifully with meat entrees – It’s delicious on its own, but it goes perfectly with most any kind of meat, even burgers!
  • Roasted veggies are the BEST! Slow-roasting in the oven caramelizes and brings out the ultimate flavor.
  • Sweet and savory – The sweetness from the squash and maple syrup balances perfectly with the bacon’s saltiness and the Brussels sprouts’ smokiness.

Ingredients and Tips

  • Brussels sprouts – I used some gorgeous purple Brussels sprouts, a sweeter-tasting heirloom variety from Melissa’s Produce but standard green Brussels sprouts are a-ok. The important thing is to clean and prep them properly. (I’ll go over this below.)
  • Butternut squash – You’ll find butternut squash at most any grocery store in the produce department. Mine is from Melissa’s Produce.
  • Maple syrup – REAL maple syrup, folks. Please, please, please don’t use imitation maple syrup. It’s perfectly fine for pancakes and waffles but as an ingredient in recipes, ALWAYS use real maple syrup. I can’t emphasize this enough.

Step-by-Step Directions

Step 1: Prep the Brussels sprouts. I’m not gonna lie… it’s a process, but it’s gotta be done.

How to Prep Brussels Sprouts

Rinse them well in a bowl of cold water and then trim the woody ends.

Peel away the yellowish and outer leaves. Be sure to inspect the sprouts for aphids. If you find any detritus, keep peeling away the leaves until it’s clean. I only found aphid evidence once in my batch from Melissa’s Produce, but when I bought Brussels sprouts at the grocery store last weekend, I had twelve that were so full of aphids, I tossed them out completely. Bugs gross me out.

Anyhow, once you’ve peeled back those leaves to a nice firm ball, slice the stem end again at the point where it meets the leaves. Cut the sprouts in half lengthwise.

Now you’re ready to go!

purple brussels sprouts in colander
trimmed and cut purple brussels sprouts

Step 2: Toss the prepped Brussels sprouts and the cut butternut squash in a bowl with olive oil, salt and pepper.

brussels sprouts and squash in bowl

Step 3: Spread the seasoned squash and sprouts in a single layer on a foil-lined baking sheet with a lip, turning all the sprouts cut side down.

pouring brussels sprouts and squash onto foil-lined sheet pan
squash and brussels sprouts on foil lined sheet pan

Step 4: Roast in preheated oven for 20 minutes; then flip veggies over, and continue roasting for another 15 minutes.

roasted squash and brussel sprouts on foil-lined baking sheet

Other Recipes You’ll Love

  • Air Fryer Butternut Squash
  • Roasted Butternut Squash and Apples
  • Roasted Butternut Squash Fettuccine (with or w/o Sausage)
  • Japanese Pan Noodles
  • Maple Cake with Maple Glaze Recipe
serving dish with bacon, squash and brussels
maple bacon brussels sprouts and butternut squash in white casserole dish

Maple Bacon Brussels Sprouts and Butternut Squash

Liz – Eat Move Make
Roasted crispy and smoky caramelized maple bacon Brussels sprouts pair perfectly with the sweetness of butternut squash. A definite side dish favorite!
5 from 12 votes
Print Recipe Save Recipe Saved Recipe
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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Side Dish
Cuisine American
Servings 6
Calories 266 kcal

Ingredients
  

  • 1 lb Brussels Sprouts
  • 1 butternut squash peeled and cubed
  • ¼ cup olive oil
  • ¾ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 4 slices bacon cooked and crumbled
  • ¼ cup maple syrup

Instructions
 

  • Preheat oven to 375 degrees.
  • Rinse Brussels Sprouts well, peel outer leaves and cut in half lengthwise.
  • In large bowl, toss Brussels Sprouts, squash cubes with olive oil, salt and pepper. Spread in single layer on foil-lined baking sheet. Sprinkle with bacon crumbles.
  • Bake 30 minutes; flipping veggies over halfway through cooking time. Drizzle maple syrup over everything. Bake another 15 minutes, until fork tender.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 266kcalCarbohydrates: 31gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 10mgSodium: 413mgPotassium: 795mgFiber: 5gSugar: 12gVitamin A: 13863IUVitamin C: 91mgCalcium: 108mgIron: 2mg
Tried this recipe?Let us know how it was!

Related topics
Recipes Side Dishes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

Reader Interactions

Comments

  1. linda says

    September 16, 2021 at 11:29 am

    My favorite fall recipe is pumpkin pie.

    Reply
  2. Kelly D says

    September 14, 2021 at 1:29 pm

    Looks great! My favorite fall recipe is veggie stew.

    Reply
  3. Chef Dennis says

    September 13, 2021 at 5:30 pm

    This is super delicious! My wife will love this.

    Reply
  4. Jill says

    September 13, 2021 at 2:10 pm

    Just the perfect fall dish!

    Reply
    • Liz says

      September 13, 2021 at 2:55 pm

      I couldn’t agree more!

      Reply
  5. Audrey says

    September 13, 2021 at 12:04 pm

    Such a great combination of flavors in this dish!!

    Reply
    • Liz says

      September 13, 2021 at 2:56 pm

      Irresistible!

      Reply

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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