Sheet Pan Roasted Brussel Sprouts, Butternut Squash, Bacon & Red Onion

3.75 from 16 votes

Sheet Pan Roasted Brussel Sprouts, Butternut Squash, Bacon & Red Onion

This Sheet Pan Brussels Sprouts, Butternut Squash, Bacon & Red Onion is an easy to make side dish that is big on flavour. All of the veggies and bacon are tossed in a simple balsamic and dijon sauce and then roasted in the oven until tender.

Prep Time10

Cook Time35

Total Time45

Course: Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Whole30

Servings:

Calories: 224kcal

Author: Every Last Bite

Ingredients

2 cups cubed butternut squash (approximately 1 inch cubes)
2 cups brussel sprouts halved if large in size
2 red onion thinly sliced
2/3 cup chopped bacon or pancetta
3 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp dijon mustard
1 tsp thyme
1/4 tsp salt
1/2 tsp pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
To prep the brussel sprouts, wash them and cut off any of the tough outter leaves. To make sure everything cooks evenly, cut any of the larger brussel sprouts in half.
Place the cubed butternut squash, brussel sprouts, chopped pancetta or bacon and red onion on a large baking sheet.
In a bowl whisk together the olive oil, balsamic, mustard, thyme, salt and pepper and then pour over the veggies on the baking sheet. Place everything in the oven and bake for 35 minutes tossing the veggies half way through baking to ensure they evenly cook.
Turn the oven to broil and cook the veggies for 2-3 minutes to give the vegetables a golden color, watch carefully to ensure that they don't burn.

Nutrition