Why Make This Recipe
Spicy Maple Butternut Brussels Bacon is a delicious and easy dish that combines the sweetness of maple syrup with the warmth of spices and the crunch of bacon. This recipe is perfect for a warm side dish or a tasty main course. It’s not just flavorful but also packed with nutrients from the Brussels sprouts and butternut squash, making it a great choice for a healthy meal. Plus, the combination of textures—soft roasted veggies, crispy bacon, and creamy cheese—makes every bite enjoyable.
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:
- Preheat the oven to 220°C. Line a large baking sheet or two smaller sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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 this dish warm as a side to your favorite proteins or enjoy it on its own. It pairs wonderfully with grilled chicken, turkey, or hearty grains. For an added touch, drizzled with more maple syrup before serving for extra sweetness.
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.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the vegetables and the bacon ahead of time, then combine and serve them when ready.
2. What can I substitute for bacon?
You can use turkey bacon, pancetta, or even smoked tempeh for a vegetarian option.
3. Is this dish gluten-free?
Yes, all the ingredients listed are gluten-free, making it suitable for those with gluten sensitivities.
Spicy Maple Butternut Brussels Bacon
A delicious dish combining the sweetness of maple syrup with Brussels sprouts, butternut squash, and crispy bacon.
- Total Time: 45 minutes
- Yield: 4 servings 1x
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
Instructions
- Preheat the oven to 220°C. Line a large baking sheet or two smaller sheets with parchment paper.
- Spread Brussels sprouts and butternut squash cubes evenly on the baking sheet, avoiding overcrowding.
- In a small bowl, whisk together olive oil, maple syrup, garlic powder, cayenne, cinnamon, and cloves or allspice. Drizzle over the vegetables and season with salt and pepper. Toss to coat.
- Roast vegetables in the center of the oven for 15 minutes, then flip for even browning. Continue roasting for another 15 minutes or until golden and tender.
- Cook bacon according to package instructions until crispy, then chop into bite-sized pieces.
- Transfer roasted vegetables to a serving bowl and fold in chopped bacon, dried cranberries, and toasted pecans. Top with crumbled cheese and serve warm.
Notes
This dish can be served as a side or a main course, and pairs well with proteins like grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg