Spicy Maple Bacon Brussels and Butternut Bake

What the heck is this?

Okay, so I know what you’re thinking – “Brussels sprouts? Really?” But hear me out! This dish is basically my secret weapon for converting Brussels sprouts haters into believers. Picture this: crispy bacon, sweet roasted butternut squash, Brussels sprouts that actually taste GOOD, all tossed in a spicy maple glaze that’s like autumn in a bite. I first made this for Thanksgiving when my brother-in-law claimed he’d never eat a Brussels sprout, and guess who went back for thirds? Yeah, that’s right. Now he asks me to make it every holiday.

Why You’ll Love This Recipe

Trust me, this isn’t your sad, boiled Brussels sprouts from childhood nightmares:

• The bacon fat makes EVERYTHING taste better – it’s basically liquid gold for vegetables.
• That sweet-spicy combo from the maple syrup and red pepper flakes? Chef’s kiss perfection.
• It’s a complete side dish that looks fancy but is stupidly easy to make.
• The colors are gorgeous – perfect for fall gatherings or when you want to impress people.
• You can prep most of it ahead of time, then just throw it in the oven.
• Even veggie-phobic people will clean their plates (I’ve seen it happen).
• It’s got that perfect balance of sweet, salty, spicy, and savory that hits all the right spots.

The Good Stuff You’ll Need

Main Players:

• 1.5 lbs Brussels sprouts (get the bigger ones if you can – they hold up better to roasting)
• 2 lbs butternut squash (or buy it pre-cut if you’re feeling lazy – no judgment here)
• 8 oz thick-cut bacon (none of that thin, wimpy stuff)
• 1/4 cup pure maple syrup (the real deal, not that fake pancake syrup)
• 2 tablespoons olive oil (extra virgin because we’re fancy like that)
• 1 large red onion, cut into chunks (adds sweetness and color)

The Flavor Bombs:

• 3 cloves garlic, minced (or more if you’re like me and measure garlic with your heart)
• 1-2 teaspoons red pepper flakes (start with less if you’re a wimp about heat)
• 1 teaspoon smoked paprika (regular paprika just won’t cut it here)
• 1/2 teaspoon ground cinnamon (sounds weird but trust the process)
• Salt and black pepper (the basics, but important)
• 2 tablespoons balsamic vinegar (adds that tangy depth)

Finishing Touches:

• 1/2 cup toasted pecans or walnuts, chopped (optional but highly recommended)
• 1/4 cup dried cranberries (for extra sweetness and color)
• Fresh thyme leaves (maybe 2 tablespoons, or whatever looks good to you)
• Crumbled goat cheese or feta (optional, but it makes everything fancier)

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Let’s Do This

Prep Work (15 minutes):

1. Preheat your oven to 425°F. This is important – we want HIGH heat for maximum crispy goodness.
2. Line a big sheet pan (or two smaller ones) with parchment paper. Trust me on this – cleanup will be a breeze.
3. Cut your bacon into bite-sized pieces. I like mine about 1-inch chunks, but do whatever makes you happy.
4. Trim the Brussels sprouts – cut off the stem end and peel off any gross outer leaves. Cut them in half through the stem (this helps them cook evenly and get crispy).
5. Peel and cube the butternut squash into 1-inch pieces. If you bought pre-cut, you’re already winning at life.

The Magic Happens (10 minutes prep):

6. In a small bowl, whisk together the maple syrup, olive oil, minced garlic, red pepper flakes, smoked paprika, cinnamon, balsamic vinegar, and a good pinch of salt and pepper. This is your liquid gold right here.
7. In a huge bowl (or just do it right on the sheet pan if you’re feeling rebellious), toss the Brussels sprouts, butternut squash, red onion, and bacon pieces together.
8. Pour that gorgeous maple mixture over everything and toss until every single piece is coated. Don’t be shy – get your hands in there if you need to.

Roasting Time (35-40 minutes):

9. Spread everything out on your sheet pan(s) in a single layer. Don’t overcrowd it or you’ll get steamed vegetables instead of crispy ones, and nobody wants that.
10. Roast for about 20 minutes, then give everything a good stir. The bacon should be starting to crisp up and the squash should be getting tender.
11. Continue roasting for another 15-20 minutes until the Brussels sprouts are crispy on the outside and tender inside, the squash is caramelized and fork-tender, and the bacon is perfectly crispy.
12. In the last 5 minutes, sprinkle on the nuts and dried cranberries so they can warm up and get toasty.

Finishing Touches (2 minutes):

13. Pull it out of the oven and immediately sprinkle with fresh thyme leaves. The heat will release all those amazing herby oils.
14. If you’re using cheese, crumble it over the top while everything’s still hot.
15. Taste and adjust – maybe a pinch more salt, an extra drizzle of maple syrup, or more red pepper flakes if you’re feeling dangerous.

Serving This Beauty

• This works as a killer side dish for basically any fall or winter meal. Thanksgiving turkey? Perfect. Sunday pork roast? Amazing. Even with grilled chicken on a random Tuesday? Yes, please.
• It’s also hearty enough to be a vegetarian main dish if you skip the bacon (though why would you want to?). Just add some chickpeas or white beans for protein.
• Leftovers are fantastic mixed into scrambled eggs for breakfast, or tossed with some cooked quinoa for a healthy lunch.
• If you’re hosting, this looks gorgeous in a big ceramic serving dish. Very “I definitely have my life together” vibes.
• Goes perfectly with roasted meats, but honestly it’s so good I’ve eaten it as a meal with just some crusty bread.

Switch It Up

Feeling adventurous? Try these variations:

• Sweet Potato Swap: Use sweet potatoes instead of butternut squash. Different flavor, same amazing concept.
• Spice It Up: Add some diced jalapeños or a pinch of cayenne if you want more heat. Or go crazy and add some sriracha to the maple mixture.
• Herb Crazy: Instead of just thyme, try rosemary, sage, or a mix of whatever fresh herbs you have lying around.
• Fruit Forward: Swap the cranberries for chopped dried apricots or fresh apple chunks (add the apple in the last 15 minutes so it doesn’t get mushy).
• Cheese Please: Try different cheeses – blue cheese crumbles are incredible with this, or even some sharp cheddar.
• Vegan Version: Skip the bacon and use coconut oil instead of olive oil. Add some smoked salt for that bacon-y flavor, and throw in some chickpeas for protein.

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Make-Ahead Magic

• You can prep all the vegetables and make the maple mixture up to a day ahead. Just store everything separately in the fridge and toss together right before roasting.
• Leftovers keep for 3-4 days in the fridge and actually taste great cold in salads or reheated in the oven.
• This doesn’t freeze super well because of the texture, but honestly, there probably won’t be leftovers anyway.
• If you’re bringing this to a potluck, you can roast it at home and just warm it up at the destination. It’s one of those dishes that’s still delicious at room temperature.

Questions People Actually Ask

Q: My Brussels sprouts always turn out bitter. What am I doing wrong?
A: Two things – first, don’t overcook them (they should still have a tiny bit of bite), and second, make sure you’re trimming off all the outer leaves that look yellowy or damaged. Fresh Brussels sprouts shouldn’t be bitter if they’re cooked right.

Q: Can I use frozen butternut squash?
A: You can, but it won’t get as nicely caramelized. If you do use frozen, thaw it completely and pat it dry first. Fresh is definitely better here.

Q: I’m not a bacon person (gasp!). What can I substitute?
A: Try pancetta, prosciutto cut into pieces, or even some crumbled Italian sausage. For vegetarian options, toasted pine nuts or pumpkin seeds add nice texture and richness.

Q: How do I know when the butternut squash is done?
A: It should be fork-tender and starting to caramelize around the edges. If it’s still hard in the center, give it a few more minutes. Better slightly overcooked than crunchy.

Q: Can I make this less spicy for kids?
A: Absolutely! Just skip the red pepper flakes entirely. The maple syrup makes it naturally kid-friendly, and you can always put hot sauce on the table for the adults.

Q: What if I can’t find fresh thyme?
A: Dried thyme works fine (use about half the amount), or try fresh rosemary or sage. Even dried Italian seasoning will work in a pinch. Don’t let missing herbs stop you from making this!

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