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Brussels Sprouts & Butternut Squash with Bacon Vinaigrette

Williams Sonoma
  • 55 minutes
  • Serves 8

INGREDIENTS

4 oz

Bacon, thick-cut slices

1 1/2 lb

Brussels sprouts

1

Butternut squash

1 tsp

Sage, fresh

1

Shallot

1 tsp

Thyme, fresh

1 tsp

Dijon mustard

1 tbsp

Brown sugar, firmly packed light

1

Kosher salt and freshly ground pepper

2 tbsp

Cider vinegar

6 tbsp

Olive oil

1 cup

Chestnuts