Happy Friday! With a little less than one week away from Thanksgiving, I have one more recipe I wanted to share. During my recent trip to Orlando, Florida, I went to Epcot International Food and Wine Festival. I tried a Cast Iron-roasted Brussel sprouts and Root Vegetables dish. It was so good!! I knew I had to recreate it when I got back home. After recreating this delicious side dish, I had to put it on my thanksgiving menu. If you are looking for one more side dish to add to your thanksgiving table, this is the dish! My Roasted Butternut Squash, Brussel Sprouts & Bacon with a Maple Bourbon Glaze will be a crowd pleaser! This dish is fall in a bowl. The sweet butternut squash, crisp-tender brussel sprouts, crispy bacon and sweet bourbon glaze really brings this veggie dish together. So many amazing flavors! Have a great weekend.

Roasted Butternut Squash, Brussel Sprouts & Bacon with a Maple Bourbon Glaze

Serves: 4

1 package butternut squash cubed

1 package brussel sprouts, halved

6 strips cooked bacon, chopped

1/4 cup dried cranberries

1/2 cup chopped walnuts

Maple Bourbon Glaze

1/4 cup bourbon

1/4 cup maple syrup

3 tablespoons apple cider vinegar

1/4 cup olive oil

Directions

Preheat oven to 400 ° F. In a large mixing bowl, add brussel sprouts, butternut squash and bacon. To the veggies and bacon, add maple bourbon glaze. Stir vegetables until they are completely coated in mixture. On a sheet pan, spread vegetables out evenly. Place sheet pan in oven for about 20-25 mins or until butternut squash is soft and brussel sprouts are tender and crispy. Take sheet pan out of the oven. In a large serving bowl, add veggies as well as dried cranberries and chopped walnuts. Stir mixture and serve. Enjoy!