Roasted Brussels Sprouts with Butternut Squash, Cranberry, Smokey Bacon and Nuts

Sun, 8 December 2024

Brussel Sprouts 
3?cups?Brussels sprouts?ends trimmed, yellow leaves removed 
3?tablespoons?olive oil 
¼?teaspoon?salt?to taste 

 
Roasted Butternut Squash 
1 ?butternut squash?  

2?tablespoons?olive oil 
2 cups toasted pecan nuts 
3?tablespoons?maple syrup 
½?teaspoon?ground cinnamon 
100g crumbled goats’ cheese 
½ cup of dried cranberries 
125g chopped smoked bacon or pancetta 
 
Dressing? 
1?Tbsp?+ 1 tsp apple cider vinegar 
1 ½?olive oil 
2?tsp?maple syrup 
1 garlic clove 
¼?tsp?salt 
 

To serve 

2 tablespoons fresh parsley 
 

1. Preheat oven to 180C. 

1. Clean the Brussel sprouts and cut in half.  Drizzle over the olive oil and maple syrup and season with salt and the cinnamon. 

1. Deseed and chop the squash into bite size equal sizes. Drizzle with oil and season. 

1. Place both in the preheated oven on a nonstick baking tray for 20-25 minutes. 

1. In the meantime toast the pecan nuts on a dry pan and set aside. 

1. Fry the smoked bacon or pancetta in a pan till golden brown. 

1. Mix all the dressing ingredients together.? 

1. Remove the sprouts and squash from the oven and scatter over the pecans.  Sprinkle the goat’s cheese on top and place in the oven for 3 minutes. 

1. Remove from oven and add the cranberries, drizzle the dressing over everything and top with the fried smoked bacon or pancetta and fresh parsley.