Roasted Brussels Sprouts, Butternut Squash and Bacon with Maple Soy Glaze

[3 SP per 1 cup Serving] I happen to love Brussel sprouts, but I know that many others around me do not. With this recipe, the bitterness that normally comes with Brussel sprouts is almost completely gone and replaced with a delicious Maple Soy flavour. Add the turkey bacon and you have a winning dish.

Information

• Makes: 4 servings
• Source: Skinny Taste
• Prep: 10 min     Cook: 35 min

Ingredients

	cooking spray	0 SP
1 lb	butternut squash, peeled, cut into ½-inch cubes	0 SP
1 Tbsp	olive oil	4 SP
½ tsp	kosher salt	0 SP
1 tsp	black pepper, to taste	0 SP
1 lb	Brussels sprouts, trimmed and quartered	0 SP
3 slices	turkey bacon, chopped	3 SP
1 Tbsp	100% Pure Maple Syrup	3 SP
3 Tbsp	Reduced-sodium soy sauce	2 SP

Instructions

1. Preheat oven to 400°F. Spray a sheet pan with cooking spray.
2. In a large bowl, combine the squash, ½ tablespoon oil, ¼ teaspoon salt and pepper, to taste. Toss to coat. In another large bowl, combine the Brussels sprouts, remaining tablespoon of oil, ¼ teaspoon of salt and pepper, to taste. Spread the vegetables in an even layer on 1 sheet pan. Top with bacon. Roast for 20 minutes, with a spatula, toss veggies and roast an additional 15 minutes.
3. Meanwhile, in a small sauce pot, combine the syrup and soy sauce. Over medium-low heat, simmer sauce for 5 minutes, or until it begins to thicken slightly. Set aside.
4. When vegetables are done roasting, transfer to a serving dish. Add maple soy sauce and toss to coat.