Roasted Brussels Sprouts, Butternut Squash w/ Bacon and Maple Soy Glaze

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Squash

  Winter, butternut, raw

  454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Brussels sprouts

  Raw

  1 lb or 453g

• Maple syrups

  2 tbsp or 40g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

Directions

1. Preheat oven to 400 degrees F. Spray a sheet pan with cooking spray.
2. In a large bowl, combine the squash, 1/2 tablespoon oil, 1/4 teaspoon salt and pepper, to taste. Toss to coat. In another large bowl, combine the Brussels sprouts, remaining tablespoon of oil, 1/4 teaspoon of salt and pepper, to taste. Spread the vegetables in an even layer on 1 sheet pan. Top with bacon. Roast for 20 minutes, with a spatula, toss veggies and roast an additional 15 minutes.
3. Meanwhile, in a small sauce pot, combine the syrup and soy sauce. Over medium low heat, simmer sauce for 5 minutes, or until it begins to thicken slightly. Set aside.
4. When vegetables are done roasting, transfer to a serving dish. Add maple soy sauce and toss to coat.
5. Recipe by: Gina Homolka (source: https://www.skinnytaste.com/maple-soy-glazed-roasted-brussels-sprouts-and-butternut-squash-with-bacon/)

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