Bacon Roasted Brussels Sprouts & Butternut Squash

1. 1

   Preheat oven to 400u00b0F. Heat oven safe pan over medium heat on stove top.

2. 2

   Add chopped bacon to an oven safe pan and cook until it starts to brown (2-3 minutes). Add chopped dates and hazelnuts and continue to cook another 2-4 minutes until bacon is crisp, nuts have toasted and dates have soften a bit. Remove from pan and set aside. (If you choose not to use bacon, add 1 tablespoon olive oil or coconut oil to the pan and cook the dates and hazelnuts as described.)

3. 3

   Add olive oil to the same pan (if you have bacon drippings, you can use that, but I usually don't have much in the pan). Add sliced Brussels Sprouts, butternut squash, Chinese 5-spice, maple syrup, salt, pepper and stir to cover the vegetables evenly.

4. 4

   Turn the heat off and let cook in the pan for 2-3 minutes to make sure everything is blended well. Make sure your pan is large enough so the vegetables aren't overcrowded.

5. 5

   Put the pan in the oven. Cook for 25-30 minutes, stirring once during this time.

6. 6

   Pull pan out of oven. Add bacon, date, and hazelnut mixture and toss to coat and re-warm.

7. 7

   Serve immediately!

* Per serving · 4 servings · Values may vary.

No additional tips available.