View source for Maple Soy Glazed Roasted Brussel Sprouts and Butternut Squash

*1 pound butternut squash, peeled, seeded and cut into ½-inch cubes
*1 tablespoons olive oil
*1/2 teaspoon Kosher salt
*Freshly ground black pepper
*1 pound Brussels sprouts, trimmed and quartered
*2 center cut strips of bacon, chopped
*2 tablespoons pure maple syrup
*2 tablespoons reduced sodium soy sauce


Preheat oven to 400 degrees F.  Spray a sheet pan with cooking spray.

In a large bowl, combine the squash, 1/2 tablespoon oil, 1/4 teaspoon salt and pepper, to taste.  Toss to coat.  In another large bowl, combine the Brussels sprouts, remaining tablespoon of oil, 1/4 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.

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.

When vegetables are done roasting, transfer to a serving dish.  Add maple soy sauce and toss to coat.

''Original recipe found at www.skinnytaste.com.''

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