Something big happened in my kitchen last week. I was able to get my husband to eat Brussels sprouts and butternut squash. He didn’t just try them. He took the leftovers to lunch the next day. Add a little bacon to some vegetables and some magic things will happen. The balsamic vinegar helped too. I guarantee if you try this dish, you will want more. I think it would be a a great addition to a Thanksgiving menu if you want something a little more than ordinary vegetables. Now I am thinking about what other vegetables I can add bacon and balsamic vinegar to. Have any ideas?
Balsamic Roasted Brussels Sprouts and Butternut Squash with Bacon
2 TBS olive oil, divided
11/4 lb bacon, chopped (I used apple wood bacon)
1 1/2 lbs Brussels sprouts, ends trimmed and halved
3 cups cubed butternut squash
3 TBS balsamic vinegar
1/2 tsp salt
1 tsp garlic powder
1/2 tsp pepper
Preheat the oven to 400 degrees. In a large saute pan, heat the 1 TBS of oil (reserve other TBS) on medium heat. Cook the bacon for 5 minutes or until it starts to crisp. Add the Brussels sprouts and butternut squash to the pan and cook for a few more minutes. Transfer the veggies and bacon to a roasting pan and toss with the remaining oil, vinegar, salt, garlic powder and pepper. Roast in the oven for about 20 to 25 minutes or until the squash and sprouts are caramelized. Makes 6 generous servings.