Sheet Pan Butternut Squash + Brussel Sprouts with Bacon

• 1 bag of brussel sprouts, ends chopped, outer leaves removed, and sliced in half (unless they are on the larger side, then quarter them)

• 1 small butternut squash, peeled and diced; or save yourself some time and effort and buy the precut stuff

• 5-6 slices of turkey bacon, chopped (feel free to sub regular bacon)

• 1/2 cup pure maple syrup

• 1/4 cup neutral flavored high heat oil such as safflower oil

• couple dashes of liquid coconut aminos. Can sub aminos, soy sauce, or Worcestershire sauce

• 5-7 springs of fresh thyme

• heavy pinch of kosher salt + cracked fresh pepper

Method

Preheat your oven to 425 degrees.

Line a baking sheet with parchment paper.

Fry your chopped bacon until nearly done.

In a large bowl, whisk together the maple syrup, oil, few dashes of coconut aminos, kosher salt, and pepper. When the bacon is done, add that to the bowl. Then, add in your brussel sprouts and squash. Toss to combine all over the vegetables.

Pour the mixture onto your sheet pan, lay the thyme stems throughout the pan. Roast in the oven for roughly 40 minutes, shaking the pan halfway.

Remove from the oven, allow to cool slightly. Remove thyme leaves from the stems and sprinkle on the vegetables. Serve warm.