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