Roasted Brussel Sprouts & Butternut Squash with Crispy Bacon and Toasted Pecans

• Gluten free
• Paleo

• Meat

  • 8 strips Bacon

• Produce

  • 2 cups Brussel sprouts
  • 2 cups Butternut squash cubes
  • 3/4 cup Cranberries *(opt, dried
  • 1 Onion, medium
  • 2 tsp Thyme, fresh

• Condiments

  • 1 Balsamic vinegar

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 cup Pecan pieces

• Dairy

  • 1 Pat of butter, small

Found on everydayhomeblog.com

Description

Ingredients

• 2-3 Cups Brussel Sprouts, cut in half
• 2-3 Cups Butternut Squash Cubes, approx nickel sized or larger
• 1 medium onion, chopped
• 8-10 strips bacon, cut into cubes
• 1 cup pecan pieces
• 3/4 cup dried cranberries *(opt)
• 2 teaspoons chopped fresh thyme
• Olive Oil
• 1 small pat of butter
• Balsamic Vinegar
• Salt
• Pepper

Directions

• Preheat oven to 450 Degrees. On two separate cookie sheets, lay a single layer of brussel sprouts on one sheet and a single layer of roasted butternut squash on the second sheet. *( I prefer to roast the vegetables separately so I can better control the doneness of each veggie.) Drizzle generously with olive oil. Toss with hands to make sure all pieces are well coated. Drizzle sprouts only with balsamic vinegar, a few teaspoons. Sprinkle both veggie pans with salt and pepper. Place in oven on high heat for about 10 minutes, then turn down oven to 350 degrees for another 20-25 minutes, or until veggies are done to a slight al dente. Remove from oven. While sprouts and squash are roasting, in a shallow pan on medium-high heat, add bacon pieces. Saute until bacon is crispy, remove bacon pieces and leave bacon grease. Add onions to bacon grease and cook until edges are lightly browned and onions are translucent. Remove cooked onions from oil, drain on paper towel and discard grease. Add both bacon and onions back to the pan, add a small pat of butter and chopped thyme. Stir well and allow butter to melt. Set aside. In a small non-stick frying pan, add pecans with NO OIL and allow to toast. Do not burn! Combine cooked veggies, bacon and onions, toasted pecans and cranberries and mix well. Add salt and pepper, as needed. Serve warm.