Preheat oven to 325 degrees.
Toss Brussels sprouts with olive oil to coat. Place in an even layer
in 9 inch baking dish or cast iron skillet. Bake 15 minutes. If
you're making coconut bacon as you roast your veggies, place it
in the oven at this time as well and bake according to recipe
directions. Bake Brussels sprouts and coconut bacon for 15
minutes.
Remove coconut bacon from oven and set aside to cool. Leave
the Brussels sprouts in the oven.
Raise oven temperature to 400. Bake Brussels spouts for another
15 minutes.
Add butternut squash, maple syrup, salt and pepper to Brussels
sprouts. Toss to coat. Bake another 20 minutes, or until veggies
are tender.
Divide onto plates and top with coconut bacon and pecans.
NOTES
Obviously, you don't have to bake the coconut bacon at the same
time as your veggies, but don't say I didn't warn you. If you've
already got some coconut bacon lying around, just follow the
recipe but skip the parts pertaining to coconut bacon prep. Also
feel free to use store bought coconut bacon if it's available.
Originally Submitted
11/18/2015
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