Sunday, November 16, 2014
Paleo Roasted Butternut & Brussels with Bacon
You could call this dish fall on a plate. Alternatively you could call it the laziest dish ever!
There's a lot more you can do here: add some onion, finish it off with a balsamic drizzle... I chose to keep it simple as I was cooking while doing about 10 other things. But even though it's not fancy, this one incorporates three of my most favorite foods in the world, so it was all good.
I do think using fresh rosemary makes it. I opted for garlic powder but freshly minced garlic would likely be even tastier!
The pecans stirred in at the end are totally optionally if you can't do nuts. I also think some juice-sweetened dried cranberries would taste great, but there's plenty of natural sweetness thanks to the roasted squash.
This is a hearty side, great vegetarian meal or could be rounded out with a little sausage mixed in.
Roasted Butternut & Brussels with Bacon
6 strips nitrite-free bacon, cut into small pieces
3 cups cubed butternut squash
1 tbs. minced fresh rosemary
1 tsp. garlic powder
salt & pepper, to taste
1 bag (mine was 10 oz.) shredded brussels sprouts
2 tbs. raw chopped pecans (optional)
Preheat oven to 400.
Place bacon on a parchment or Silpat-lined rimmed baking dish and cook for 15 minutes or until beginning to crisp.
Add squash to pan and toss it in bacon grease. Season with rosemary, garlic, salt and pepper. Return to oven and roast for 20 minutes.
Mix brussels into squash and bacon. I added a little more salt, pepper and garlic as well. Put back in oven and roast for 15 minutes more or until brussels are just starting to brown.
Stir in pecans, if using.