Spicy Maple Butternut Brussels Bacon

Confession: this bowl is trouble. Spicy Maple Butternut Brussels Bacon hits the pan and suddenly the kitchen smells like October sweaters and vinyl crackle—sweet maple hissing, a quick sting of chile, bacon popping like confetti. Caramelized squash goes glossy; sprouts crisp at the edges (the good char, the kind you nibble while “waiting”). Then a lazy snow of cheese because—honestly—self‑control is seasonal.

It’s a side that pretends to be a main. Or a main masquerading as a snack. Vegetables that feel like comfort food, light but also rich, which makes no sense and somehow makes perfect sense—soft, crunchy, silky; sweet colliding with salt, heat doing a little tap‑dance on your lips. I made it after a long day and, not to be dramatic, but one bite felt like a tiny standing ovation. Then another. And another—oops.

If that bacon crackle hooks you (it will), you’ll probably wander straight into this ultra‑satisfying chicken bacon ranch wrap—picnic energy, couch‑dinner energy, both. And for a fast shortcut to amplify the sweet‑savory mood, peek at which sauce is similar to hoisin sauce—maple loves it, chile loves it, Tuesday nights love it.

How to Make Spicy Maple Butternut Brussels Bacon

Ingredients:

• 450 g Brussels sprouts, stems and outer leaves removed, halved
• 4 cups (about 600 g) peeled and cubed butternut squash
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 ml) pure maple syrup
• 1 teaspoon (3 g) garlic powder
• 0.5 teaspoon (1 g) cayenne pepper
• 0.5 teaspoon (1 g) ground cinnamon
• 0.13 teaspoon (0.3 g) ground cloves or allspice
• Freshly ground salt and black pepper, to taste
• 120-140 g uncooked bacon (about 4–5 slices)
• 50 g dried cranberries
• 50 g toasted pecan halves, chopped
• 50 g crumbled gorgonzola, blue cheese or goat cheese

Directions:

1. Preheat the oven to 220°C. Line a large baking sheet or two smaller sheets with parchment paper.
2. Spread Brussels sprouts and butternut squash cubes evenly on the baking sheet. Avoid overcrowding to ensure proper roasting. If needed, use two trays and rotate them halfway through cooking.
3. In a small bowl, whisk together olive oil, maple syrup, garlic powder, cayenne, cinnamon, and cloves or allspice until well blended. Drizzle this mixture over the vegetables. Season generously with salt and pepper. Toss everything well with clean hands to coat evenly.
4. Roast in the center of the oven for 15 minutes. Remove and flip the vegetables for even browning. Return to the oven and continue roasting for another 15 minutes or until Brussels sprouts are golden and squash is fork-tender.
5. While the vegetables are roasting, cook bacon according to package instructions in a skillet or oven until crispy. Place cooked bacon on a paper towel to remove excess fat. Chop the bacon into bite-sized pieces and set aside.
6. Transfer the roasted vegetables to a serving bowl. Gently fold in the chopped bacon, dried cranberries, and toasted pecans. Top with crumbled cheese of your choice and serve warm.

How to Serve Spicy Maple Butternut Brussels Bacon

Serve it warm—steam curling up like tiny banners—next to whatever protein you’re vibing with tonight: juicy grilled chicken, leftover turkey that somehow tastes better on day two, or a scoop of nutty farro that soaks up every sticky drop. The bacon crackle gets friendly with the char on the sprouts, and suddenly it doesn’t feel like a “side” anymore; it’s the main character who just wandered onto the stage wearing sequins and a smirk.

But also, eat it solo straight from the pan (no judgment—I’ve done it, standing at the counter in slippers, fork in one hand, phone in the other). Pile it over quinoa for that wholesome heft, or shove it next to a quick skillet salmon when you need something weeknight‑real but not boring. And the finish? A lazy ribbon of maple right before serving—just a kiss, not a flood—so the sweet pops through the chile and bacon salt like sunlight through blinds. Maybe add a grind of pepper, maybe a crumble of tangy goat cheese if you’re feeling extra. It’s cozy, a little messy, and exactly the kind of plate that makes a table feel louder, happier—then suddenly quiet because everyone, gloriously, is chewing.

How to Store Spicy Maple Butternut Brussels Bacon

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving again to enjoy the flavors and textures.

Tips to Make Spicy Maple Butternut Brussels Bacon

• Make sure to cut the butternut squash into even cubes for consistent cooking.
• If you want it spicier, add more cayenne pepper to suit your taste.
• You can swap the bacon for a vegetarian option like smoked tempeh if you prefer a meatless dish.

Variation

• Try adding some fresh herbs like thyme or rosemary for a different flavor.
• You can use different types of cheese like feta or mozzarella for a unique twist.
• Consider adding some chopped apples or pears for extra sweetness and crunch.

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