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Roasted Brussels Sprouts & Butternut Squash

Colleen
  • 45 minutes
  • Serves 6

INGREDIENTS

5

slices Bacon, thick cut

1 lb

Brussels sprouts

1 lb

Butternut squash

1 cup

Cranberries, fresh

1 tbsp

Thyme, fresh leaves

2 tbsp

Balsamic vinegar

1/4 cup

Maple syrup

1

Salt and pepper