Crispy Brussels Sprouts with Chipotle Butternut Squash and Bacon
Whether you’re looking for a delicious veggie-packed side for your Thanksgiving table or for just about any other night of the week, these Crispy Brussels Sprouts with Chipotle Butternut Squash and Bacon are exactly what you need!
First of all… can we talk about Brussels Sprouts? That double S in the middle throws me every time. Turns out, Brussels sprouts are actually from Brussels… which makes the double S grammatically correct. Well, almost. I guess it would be Brussel’s sprouts? Brussels’ sprouts? I don’t know!
But I do know that they’re ridiculously tasty when roasted on a sheet tray to a darkened crispiness. Crispy brussels sprouts > non-crispy brussels sprouts. That’s proven science. And, of course, they’re extra tasty when you toss in a little bit of chopped bacon!
Add in a handful of butternut squash cubes, some chipotle powder for kick and you’ve got yourself a majorly crowd-pleasing side dish!
Plus, know people who “don’t like brussels sprouts”?! These Crispy Brussels Sprouts with Chipotle Butternut Squash and Bacon are guaranteed to win over any Brussels sprouts newbies/haters.
- 1 lb brussels sprouts
- 1 cup chopped butternut squash
- 2 slices thick cut bacon
- 1/4 cup olive oil
- 1 teaspoon chipotle powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preheat the oven to 375 degrees F. Chop brussels into quarters and cut bacon into lardons, or small slices.
On a sheet tray, combine the chopped brussels sprouts, butternut squash, chopped bacon, olive oil, chipotle powder, garlic powder, salt and pepper. Toss with your hands or a spoon and place in the oven for 25 minutes. Toss with a spatula and bake for another 5-10 minutes until crispy. Serve!