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Roasted Brussels Sprouts with Butternut Squash

Chef Sarah Steffens

Roasted Brussels Sprouts with Butternut Squash

Serves 8

 Elevate your side dish game by trying our Roasted Brussel Sprout recipe, getting into your greens has never been so easy!  


Prep Time: 15 minutes

Cooking Time: 30 minutes




1 Tbs. ghee or butter

1 pound of brussels sprouts, ends removed and halved

2 cups butternut squash, peeled and cubed

1 teaspoon of sea salt

½ teaspoon black pepper

1 teaspoon garlic powder

2 slices of bacon

1 whole scallion, minced

¼ cup parsley, minced

2 Tbs. fresh rosemary, minced

2 Tbs. fresh sage, minced

1 tsp. fresh thyme, minced




 Preheat oven to 400 degrees Fahrenheit. 

 Place trimmed brussels sprouts and cubed butternut on a baking tray lined with parchment paper.

 Toss with ghee or butter and season with sea salt, black pepper, and garlic powder.

 Bake for 20 minutes, then toss and push most of the veggies over to one side of the baking tray, arranging bacon slices on the other side of the tray.

 Continue baking for 10 more minutes, or until the bacon has finished cooking.

 Remove from the heat, slice the bacon in 1/2” pieces, and toss in the excess bacon grease.

 Season with fresh scallion, parsley, rosemary, sage, and thyme.

 Serve and store any leftovers in a glass container for 2-3 days in the fridge. 




Calories: 71

Carbs: 10

Net Carbs: 7

Protein: 3

Fat: 3