Roasted Squash and Brussels Sprouts With Bacon

Roasted Squash and Brussels Sprouts With Bacon image Image by: Roasted Squash and Brussels Sprouts With Bacon image Author: Canadian Living

The trick to making perfectly tender-crisp roasted vegetables is to chop them to a uniform size—that way, you won't end up with some undercooked and some overcooked pieces. Brussels sprouts vary in size, so keep smaller ones whole to prevent them from burning.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2014

Ingredients

  • 1 kg Brussels sprout trimmed and halved lengthwise
  • 1 acorn squash (about 950 g), peeled, seeded and cut in 1-inch (2.5 cm) chunks
  • 6 slices bacon sliced
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons each garlic powder and onion powder
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice

Method

In bowl, combine brussels sprouts with squash. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add bacon, oil, thyme, garlic powder, onion powder, salt and pepper; toss to coat.

Spread in single layer on lightly greased foil-lined rimmed baking sheet. Bake in 450 F (230 C) oven, stirring halfway through, until golden, about 35 minutes. Toss with lemon juice.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 286 mg
  • Sugars 4 g
  • Protein 5 g
  • Calories 147.0
  • Total fat 9 g
  • Potassium 571 mg
  • Cholesterol 10 mg
  • Saturated fat 4 g
  • Total carbohydrate 16 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 103.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Squash and Brussels Sprouts With Bacon

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