Maple-Glazed Brussels Sprouts and Butternut Squash with Bacon, Cranberries and Feta

Found this recipe on Facebook and it is delicious. It made the cut and is being served for Thanksgiving.  Savory bacon, crunch and sweetness from the nuts and tart cranberries off set by feta cheese is a wonderful combination. 

Prep Time:  10 minutes (more like 20 minutes)

Cook Time:  25 minutes

Servings: 4 – 6 (I would double for 4 or more adults)

My comments:  

• I prefer to cook and bake with pecans in general as I love the crunch but to me the taste is more mild.
• My brother-in-law cannot have nuts so I plan to remove his portion before adding the nuts at the end and serving. They do add a sweet crunch so I would include if there are no allergies. 
• If you want to make in advance the day of Thanksgiving, I would wait until after any reheating to add the nuts and feta.  Think it would be better to make and serve same day. 

Ingredients: 

1 lb. Brussels Sprouts, halved

2 cups butternut squash, diced (I cubed)

4 slices bacon, chopped

½ cup dried cranberries

½ cup chopped walnuts (I use pecans) – can easily be left out

2 tablespoons maple syrup

2 tablespoons olive oil

½ teaspoon garlic powder 

Salt and pepper to taste

½ cup crumbled feta cheese 

Instructions:

Preheat the Oven to 400 degrees and line a baking sheet with parchment paper. 

Prepare the Brussels Sprouts and Butternut Squash:

• Toss the Brussels Sprouts and Squash with olive oil, garlic powder, salt and pepper. Spread them evenly on the prepared baking sheet.

Roast the Veggies:

• Roast the Brussels Sprouts and Squash in the over for 20 – 25 minutes, stirring halfway through, until they’re golden and caramelized.

Cook the Bacon:  

• While veggies are roasting, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside.  (I microwaved)

Prepare the Walnuts: (My recommendations for leaving out of the recipe below)

• In a small pan over medium heat, add the nuts and drizzle with maple syrup. Stir constantly for about 3 – 4 minutes until they are caramelized. Remove from the heat and set aside.  

Add the Cranberries and Bacon:

• Once the Brussels Sprouts and Squash are roasted mix them with the dried cranberries and chopped cooked bacon. 

Top with Maple Walnuts and Feta:

• Sprinkle the maple-glazed walnuts over the top, followed by the crumbled feta cheese.  

Serve:  

• Serve warm as a side dish to any meal or for your holiday spread.  

Enjoy! Thank you, Tasty Bite!

Original Recipe: https://www.facebook.com/story.php?story_fbid=122186916452224739&id=61556742178973&_rdr