Roasted Brussels Sprouts and Butternut Squash with

7 75 289
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 4
Roasted Brussels Sprouts and Butternut Squash with
Health Rating


5 medium slice Bacon (organic - keep 3 tbsp. of the bacon fat to saute the shallots)
3 medium shallot(s) Shallots (peeled and chopped)
3 cup Butternut squash (cubed)
4 cup Brussels sprouts (halved)
1/2 cup Chicken broth (stock)
1 pinch Sea salt (to taste)
1 dash Black pepper (to taste)


1 Lay the bacon strips on a baking sheet, making sure not to overlap any slices.

2. Place into a cold oven, turn the temperature to 400 degrees F and bake for 20 minutes.

3. Remove bacon from the oven, and let cool slightly, then chop into pieces.

4. Turn the oven temperature down to 350 degrees F and grease a glass pie dish with melted coconut oil.

4. Pour 3 tbsp of leftover bacon fat into a cast iron pan and over medium-high heat, saute the shallots until browned.

5. Add the Brussels sprouts and butternut squash and saute fro 1-2 minutes, season with salt and pepper and then add the chicken broth.

6. Turn the temperature up to high and saute about 5-10 minutes, until the broth evaporates and vegetables are tender, stirring regularly.

7. Remove from heat, stir in the bacon and transfer the pan to oven. Roast for about 15 more minutes.

8. Remove from oven, taste, and add more salt and pepper if necessary.

Nutrition Facts

Per Portion

Calories 289
Calories from fat 119
Calories from saturated fat 39
Total Fat 13.2 g
Saturated Fat 4.3 g
Trans Fat 0
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 5.7 g
Cholesterol 19.3 mg
Sodium 394 mg
Potassium 1027 mg
Total Carbohydrate 33 g
Dietary Fiber 6.8 g
Sugars 4.2 g
Protein 9.3 g

Dietary servings

Per Portion

Meat 0.3
Vegetables 3.4

Energy sources

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