Roasted Sweet and Spicy Brussel Sprout & Squash
Oven-roasted sweet and spicy Brussel Sprout and Squash with Habanero
- 7 oz Butternut Squash peeled and cubed
- 8.5 oz Brussel Sprout Cut in half
- 3 strips Bacon Cut into bite-sized pieces
- 1/2 Cup Pecan Roughly chop
- 2 1/2 Tbsp Pure maple syrup
- 1/2 Tsp Sonoran Spice Habanero Flakes
- 1 Tsp Paprika Powder
- 1 Pinch Salt
- 1 Tsp Olive Oil
Preheat the oven to 400°F. Line a baking tray with parchment paper or a silicone mat.
Place cubed squash and butternut squash into the tray. Drizzle a little bit of oil all over the top and season with salt and paprika powder. Give it a quick toss with your hands to make sure vegetables are coated evenly with the seasonings, arrange in a single layer.
Bake in the oven for 15 minutes or until squash and brussels sprouts are tender.
Meanwhile, cook the bacon pieces halfway, set to the side until needed.
After roasting for 15 minutes, remove vegetables from the oven and sprinkle cooked bacon, pecan, Habanero Flakes, and maple syrup. Gently stir to combine and arrange in a single layer.
Return to the oven and cook for another 5-6 minutes or until bacon is crispy. Enjoy immediately!
Calories: 983kcal | Carbohydrates: 87g | Protein: 23g | Fat: 67g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 565mg | Potassium: 2102mg | Fiber: 18g | Sugar: 42g | Vitamin A: 23260IU | Vitamin C: 247mg | Calcium: 292mg | Iron: 7mg