Roasted Brussels Sprouts with Bacon and Butternut Squash
By: McCormick Kitchens
Made With:
From the robust holiday flavors of McCormick® Garlic Powder and Thyme Leaves, to the salty, crispy bacon, toasty, nutty pecans and sweet dried cranberries, this oven roasted brussels sprouts and squash recipe has a little bit of everything for everyone at your holiday table. Recipe created in partnership with Eric Stonestreet (@ericstonestreet).
From the robust holiday flavors of McCormick® Garlic Powder and Thyme Leaves, to the salty, crispy bacon, toasty, nutty pecans and sweet dried cranberries, this oven roasted brussels sprouts and squash recipe has a little bit of everything for everyone at your holiday table. Recipe created in partnership with Eric Stonestreet (@ericstonestreet).
Key products
Instructions
- Preheat oven to 475°F. Spray large shallow baking pan with no stick cooking spray; set aside. Place Brussels sprouts and squash in large bowl. Drizzle with olive oil and sprinkle with garlic powder, thyme, salt and pepper; toss to coat evenly. Spread in single layer on prepared pan.
- Roast 16 to 18 minutes or until tender and lightly browned, stirring halfway through cooking.
- Meanwhile, cook bacon in medium skillet on medium heat about 6 minutes or until crispy. Remove using slotted spoon and place on paper towels to drain. Add shallot to same skillet; cook and stir 2 minutes until softened and lightly browned. Stir in cranberries, vinegar and mustard until well blended. Transfer mixture to small bowl; set aside.
- Arrange roasted Brussels sprouts and squash on serving platter. Drizzle with cranberry balsamic glaze and toss gently to coat. Sprinkle with cooked bacon, toasted pecans, and crumbled blue cheese, if desired. Serve immediately.
Test Kitchen Tip: For easier prep, look for pre-cut butternut squash in the produce section of your local grocery store. Cut into smaller, bite-size pieces, as needed.
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