Bacon & Apple Infused Brussels Sprouts & Delicata Squash

This roasted medley of Brussels sprouts and delicata squash is infused with the smoky richness of Bacon Infused Olive Oil. A drizzle of Red Apple Dark Balsamic adds bright, earthy balance to the bold flavors—a delightful, wholesome side dish.

Serves 6-8 

Ingredients: 

Marinade: 

3 tablespoons Bacon Infused Olive Oil 

2 tablespoons maple syrup or honey 

2 tablespoons Dijon mustard 

1 tablespoon Red Apple Infused Dark Balsamic 

½ teaspoon Fleur de Sel 

¼ teaspoon black pepper 

2 pounds fresh Brussels sprouts, halved 

1 each delicata squash, trimmed and sliced 

¼ cup dried cranberries 

Fresh parsley and sage for garnish 

Instructions 

Preheat the oven to 400°F and line a large baking sheet with parchment paper. 

Place olive oil, maple syrup, mustard, balsamic, salt, and pepper in a large bowl and whisk to combine the marinade. 

Add the Brussels sprouts and squash to the bowl and toss to coat in the marinade. Transfer the veggies to the prepared baking sheet, spreading out in an even layer. 

Place in the oven and roast for 20 minutes, or until the Brussels sprouts and squash are tender. Increase the oven’s temperature to broil and continue to roast the veggies until the Brussels sprouts have charred lightly. 

Remove the vegetables from the oven and transfer them to a serving platter or bowl. Before serving, sprinkle the veggies with dried cranberries and fresh herbs.