Maple Glazed Roasted Butternut Squash with Brussels Sprouts

INGREDIENTS

1 lb

butternut squash (peeled and diced into 1/2-inch cubes)

1 lb

brussels sprouts (ends cut off and halved (if they are large, cut in quarters))

slices thick-cut bacon (diced)

2 tbsp

extra virgin olive oil

1/2 tsp

dried thyme

1/2 tsp

dried rosemary

salt and fresh ground pepper (to taste)

1/2 cup

halved pecans (optional)

3 tbsp

maple syrup

1 tbsp

balsamic vinegar

2 tbsp

extra virgin olive oil

salt and fresh ground pepper (to taste)