Ingredients
17ozbutternut squash,or pumpkin, diced into 1-inch pieces
14ozbrussels sprouts,halved
2tbsphoney,plus 1 tbsp for after roasting, if desired
1tbspbutter,melted, or olive oil
salt,to taste
2bacon,rashers, diced
Preparation
Preheat oven to 390 degrees F. Grease a baking sheet or tray with cooking oil spray, wipe over with a paper towel; set aside.
Add the butternut squash and brussels sprouts together on a prepared baking sheet. Drizzle with honey and melted butter, season with salt. Toss to evenly coat.
Arrange in an even layer and roast for 45 minutes until the sprouts are slightly charred and the squash is fork tender.
In the last 10 minutes of roasting time, pan fry the bacon pieces over medium-high heat in a small pan or skillet until crisp and cooked to your liking.
Remove squash and sprouts from oven and allow to cool slightly. Taste test at this point and add an extra drizzle of honey if you wish. Mix in the fried bacon pieces.
Serve and enjoy.
