Brussel Sprouts and Squash With Glaze

This recipe was inspired by a site called Skinny Taste

Ingredients

1 Whole butternut squash (peeled, seeded and cut into 1-2-inch cubes)

2 tablespoons olive oil

1/2 teaspoon Kosher salt

Freshly ground black pepper

1-2 pound Brussels sprouts (trimmed and quartered)

4 strips of bacon (chopped)

2 tablespoons pure maple syrup

2 tablespoons reduced sodium soy sauce

1. Preheat the oven to 400 degrees F. Spray a sheet pan with cooking spray or use a silicone liner. 2. In a large bowl, combine the squash, 1/2 tablespoon oil, 1/4 teaspoon salt and pepper, to taste. Toss to coat. In another large bowl, combine the Brussels sprouts, remaining tablespoon of oil, 1/4 teaspoon of salt and pepper, to taste. 3. Spread the vegetables in an even layer on 1 sheet pan. Top with bacon. Roast for 20 minutes With a spatula, toss veggies and roast an additional 5-10 minutes. 4. Meanwhile, in a small sauce pot, combine the syrup and soy sauce. Over medium low heat, simmer sauce for 5 minutes, or until it begins to thicken slightly. Set aside. 5. When vegetables are done roasting, transfer to a serving dish. Add maple soy sauce and toss to coat.