Ingredients: |
Ingredients: 12 oz. Brussel sprouts with ends trimmed, yellow leaves removed, and halved.
12 oz. Butternut squash cut into chunks similar size as Brussel sprouts. (NOTE: It's IMPORTANT to make sure your squash chunks and sprouts are similar in size or else things won't cook evenly. If the sprouts are huge, quarter them.
¼ cup olive oil
½ tsp. salt
5 slices cooked bacon, crumbled
½ cup toasted pecans
½ cup craisins
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Directions: |
Directions:Preheat oven to 400º. Either use 2 small cookie sheets or line larger cookie sheet with foil and make a "wall" in the center to keep squash and brussel sprouts separated.
In a bowl, combine brussel sprouts, 2 Tbsp. olive oil and ¼ tsp salt in a bowl and toss to combine. Pour into one of the cookie sheets, or on ½ of a larger cookie sheet.
In the same bowl, combine butternut squash chunks, 2 Tbsp. olive oil and ¼ tsp salt in a bowl and toss to combine. Pour into one of the cookie sheets, or on the other ½ of a larger cookie sheet.
Roast in the for about 1/2 hour. During the last 5-10 minutes of roasting, turn them over for even browning. The cut sides of the Brussel sprouts should be partially charred, but not blackened; the squash chunks should be beginning to caramelize.
To toast the pecans, line a baking sheet with parchment paper and add the pecans in one layer. Toast them in a 350º oven for about 5 minutes--watch them as they burn easily--until they are a bit darker in color.
In a large bowl, combine sprouts, squash, bacon, toasted pecans and craisins. Toss together. The olive oil from the veggies and the fats from bacon sould be eough to coat the ingredients. If a bit dry, add 1 Tbsp olive oil or to taste. |
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