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Maple Roasted Brussels Sprouts and Squash

Jen Paleracio
Great side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Side Dish

Equipment

  • baking sheet pan
  • Bowls
  • Spatula

Ingredients
  

  • 1 medium size butternut squash, peeled, deseed, cubed, about 3 cups
  • 1 lb. Brussels Sprouts halved
  • 1 cup whole pecans
  • 4 oz. pancetta
  • 4 tablespoons olive oil, divided
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon red chili pepper flakes or ground pepper

Instructions
 

  • Preheat the oven to 425ºF. Line a baking sheet pan with parchment paper.
  • Heat a pan with 2 tablespoons of oil. Add pancetta, cook until golden brown and crispy, reserve the drippings (oil from the pan after cooking). Set aside. In a small bowl, mix pecans, a pinch of salt, and 2 tablespoons of maple syrup, stir to combine. Set aside
  • Place the squash and Brussels sprouts on a prepared pan. Add the remaining maple syrup, garlic powder, paprika, parsley flakes, salt, and, red chili pepper flakes. Drizzle with the remaining oil and the pancetta drippings. Toss to coat well.
  • Bake for 35 minutes or until fork-tender. Five minutes before they're completely done, take them out of the oven. Add crispy pancetta and pecan mixture, toss to coat well. Place them back in the oven and bake for 5 minutes. Serve warm.