10m
PREP TIME
18m
COOK TIME
189
CALORIES
14
INGREDIENTS
10m
PREP TIME
18m
COOK TIME
189
CALORIES
14
INGREDIENTS
Ingredients 8 Servings
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound butternut squash, peeled and cut into bite-size cubes
- 1 tablespoon olive oil
- 1/2 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Whole Thyme Leaves
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 5 slices bacon, chopped
- 1 shallot, finely chopped
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinegar
- 1 teaspoon whole grain mustard
- 1/2 cup chopped pecans, toasted (optional)
- 1/3 cup crumbled blue cheese, (optional)
INSTRUCTIONS
- 1 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.
- 2 Roast 16 to 18 minutes or until tender and lightly browned, stirring halfway through cooking.
- 3 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.
- 4 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.
- 5 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.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 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.
- 2 Roast 16 to 18 minutes or until tender and lightly browned, stirring halfway through cooking.
- 3 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.
- 4 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.
- 5 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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