Brussels sprouts and butternut squash roasted and tossed with a warm sweet and tangy orange honey glaze.
1 lb Brussels sprouts, trimmed and halved
2 cups diced butternut squash
2 tbsp avocado oil
salt and pepper
4 slices bacon
1 tbsp grass-fed butter or ghee
2 tbsp raw honey or grade A maple syrup
1/4 cup orange juice
zest of 1/2 an orange
chopped scallions to garnish
Preheat the oven to 400˚F.
Spray a large baking sheet with avocado oil spray and set it aside.
Toss the brussels sprouts and butternut squash with the avocado oil and season with a couple pinches of salt and pepper. Transfer the vegetables to the perpared baking sheet and scatter the vegetables in a single layer (try to lay the brussels sprouts cut side down and make sure the vegetables don’t overlap).
Roast the vegetables for 35-40 minutes or until the butternut squash is tender and the brussels sprouts are crispy on the outside and tender on the inside.
While the vegetables cook, add the bacon to a skillet over medium-high heat and cook until crisp. Remove the bacon from the pan and set aside.
Discard half of the bacon fat and add the butter, honey, orange juice and orange zest to the same skillet. Bring to a simmer over medium heat. When the sauce begins to simmer, lower the heat to medium low and continue to simmer for 5-7 minutes or until the sauce thickens and reduces to about half.
Remove the vegetables from the oven and transfer to a serving dish. Garnish with chopped scallions, crumble the bacon on top and drizzle the sauce over top. Serve immediately and enjoy.
Keywords: roasted brussels sprouts, Thanksgiving side dishes