Description
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.
Ingredients
Scale
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)