Roasted Squash and Brussel Sprouts with Bacon
Side Dishes
Ingredients
1 kg brussel sprouts, trimmed and halved lengthwise
1 large acorn squash (approx. 950 g), peeled, seeded and cut in 1-inch chunks
6 slices bacon, sliced
1 Tbsp olive oil
1 tbsp chopped fresh thyme
2 tsp each garlic powder and onion powder
3/4 tsp salt
1/2 tsp pepper
1Tbsp lemon juice
Description
The trick to making tender crisp roasted vegetables is to chop them to a uniform size. That way you won't end up with some overcooked pieces. Brussel sprouts vary in size, so keep smaller ones whole to prevent them from burning.
I don't like onion and garlic powder, so I substitute fresh minced garlic and a bit of chopped onion.
Directions
In bowl, combine brussel sprouts with squash. (Make ahead: Cover and refrigerate for up to 24 hours).
Add bacon, oil, thyme, garlic, onion, salt and pepper; toss to coat.
Spread in single layer on lightly greased foil-lined rimmed baking sheet. Bake in 450°F oven, stirring halfway through, until golden, about 25 minutes. Toss with lemon juice.