Roasted Brussels Sprouts and Butternut Squash

7 75 275
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 4
Roasted Brussels Sprouts and Butternut Squash
Health Highlights
Get a good dose of fibre in this amazing dish that can act as a main or a side.


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 400oF (205oC) 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 350oF (180oC) and grease a glass pie dish with melted coconut oil.

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

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

6. Turn the temperature up to high and saute for 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.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 275
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 417 mg
Potassium 1026 mg
Total Carbohydrate 33 g
Dietary Fiber 6.8 g
Sugars 4.4 g
Protein 9.3 g

Dietary servings

Per Portion

Meat 0.3
Vegetables 3.4

Energy sources