Roasted Brussel Sprouts and Butternut Squash with Balsamic Glaze (bacon optional

• Gluten free
• Paleo

• Meat

  • 2 pieces Bacon, organic

• Produce

  • 2 lbs Brussel sprouts
  • 1 Butternut squash, medium

• Condiments

  • 1 cup Balsamic vinegar

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on theorganicdietitian.com

Description

Ingredients

• 2 pounds brussel sprouts, washed, stems and outer leaves removed, cut in half for ¼ for larger pieces
• Medium butternut squash (about 3-4 pounds) peeled, seeds removed, and cut into ½ in cubes
• 2 Tbsp coconut oil
• ½ tsp salt
• ¼ tsp pepper
• 2-4 pieces of bacon (organic, nitrate free preferred) diced
• 1 cup balsamic vinegar

Directions

• Preheat oven to 425 degrees.
• Coat cut brussel sprouts and butternut squash in coconut oil.
• Toss with salt and pepper.
• Spread out on two lined sheet pans.
• Toss in the bacon if desired. 2 pieces if using in half the batch or 4 pieces if using in the whole batch.
• Roast in the oven for 20 minutes.
• While the vegetables are roasting, in a small sauce pan over medium heat add balsamic vinegar.
• Stir every couple of minutes until slightly coating a spoon, about 15-20 minutes.
• The mixture will thicken more off the heat. Be careful because it can go from done to burnt in seconds-believe me I know.
• Toss the vegetables and roast for another 5 minutes until tender and crisp.
• Once the vegetables are done add them to the serving dish and drizzle with balsamic reduction.
• Serve warm.
• Keep leftovers in an airtight container in the fridge for up to one week.