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.
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 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!
Step 2: Toss the prepped Brussels sprouts and the cut butternut squash in a bowl with olive oil, salt and pepper.
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.
Step 4: Roast in preheated oven for 20 minutes; then flip veggies over, and continue roasting for another 15 minutes.
Other Recipes You’ll Love
Maple Bacon Brussels Sprouts and Butternut Squash
- 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
- 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.