Whole 30
▢2 cups cubed butternut squash (approximately 1 inch cubes)
▢2 cups brussel sprouts halved if large in size
▢2 red onion thinly sliced
▢2/3 cup chopped bacon or pancetta
▢3 tbsp olive oil
▢1 tbsp balsamic vinegar
▢2 tsp dijon mustard
▢1 tsp thyme
▢1/4 tsp salt
▢1/2 tsp pepper
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
To prep the brussel sprouts, wash them and cut off any of the tough outter leaves. To make sure everything cooks evenly, cut any of the larger brussel sprouts in half.
Place the cubed butternut squash, brussel sprouts, chopped pancetta or bacon and red onion on a large baking sheet.
In a bowl whisk together the olive oil, balsamic, mustard, thyme, salt and pepper and then pour over the veggies on the baking sheet. Place everything in the oven and bake for 35 minutes tossing the veggies half way through baking to ensure they evenly cook.
Turn the oven to broil and cook the veggies for 2-3 minutes to give the vegetables a golden color, watch carefully to ensure that they don't burn.
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