Maple Soy Brussel Sprouts and Butternut Squash

Ingredients:

1 pound cubed, butternut squash

1 tablespoon olive oil

1/2 teaspoon Kosher salt

Pepper

1 pound Brussels sprouts, trimmed and quartered

2 pieces Turkey bacon

2 tablespoons pure maple syrup

2 tablespoons reduced sodium soy sauce

Directions:

Preheat oven to 400 degrees F.  Spray a sheet pan with cooking spray.

In a large bowl, combine the squash, Brussel sprouts, olive oil, teaspoon salt and pepper, to taste. 

Toss to coat. 

Spread the vegetables in an even layer on a sheet pan.

Top with bacon. Roast for 20 minutes. Toss and roast an additional 15 minutes.

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.

When vegetables are done roasting, transfer to a serving dish. 

Add maple soy sauce and toss to coat.

Makes 4 servings.

Nutritional Information per Serving:

Calories: 172

Carbohydrates: 27.5 grams

Protein: 6.5 grams

Fat: 4 grams