Raise your hand, please, if you—like me—are planning out and testing recipes to serve at your Thanksgiving Day meal! Over the next few weeks, both here on the blog and also over in our FaceBook GCH-Fellowship page, we will be chatting about recipes for the big feast. Last Friday, Dana shared that “…it is always good to have a couple of side dish recipes in mind.” She gave us her recipe for a delicious-looking side dish salad here on the At Home with GCH blog.
So today I am giving you a recipe entitled The Five B’s: bacon (yum!), butternut (oh, yum!), brussels sprouts (yumm-o!), baby bellas (yum-yum!) and balsamic (yummy!)….silly, I know. But seriously, consider trying this as a side dish for your Thanksgiving feast! Easy to prepare (the veggies can be prepped the day before). And the prepared dish can be popped into the oven the moment you take the bird out! It will be done and piping hot when your bird has finished resting and been carved. This dish definitely fits into our healthy but oh-so-yummy point of view! Enjoy!
Five B’s: Butternut, Brussels Sprouts, Baby Bellas, Bacon and Balsamic
Ingredients:
3-4 tablespoons olive oil, divided
1/2# thickly sliced bacon, chopped
1+1/2# Brussels sprouts, trimmed and halved
1 medium-large butternut squash, cleaned and cubed
8 ounce container Baby Bellas, cleaned and quartered
3 tablespoons balsamic vinegar
2 tablespoons maple syrup (the REAL stuff, please!)
1+1/2 teaspoon coarse kosher salt
1 teaspoon fresh ground pepper
1/2 teaspoon ground allspice
pinch fresh grated nutmeg
Preparation:
- Preheat oven to 400.
- In a medium-sized saute pan, heat 1 tablespoon of oil over medium heat. Add the chopped bacon and cook 8-10 minutes ‘til crispy. Lay out on a paper towel to drain; set aside.
- Lightly oil a large sheet pan (or two!) with olive oil.
- In a very large bowl, or stockpot, pour in the prepared veggies…Brussels sprouts, butternut squash, Baby Bella mushrooms…along with 1-2 tablespoons olive oil; stir well to evenly disperse the oil and season well with salt & pepper.
- In a small bowl, whisk together balsamic vinegar, additional 1 tablespoon olive oil, and maple syrup. Drizzle this mixture over the vegetables and toss so that they are evenly coated.
- Spread out vegetables in a single layer (very important!) in the pan(s); sprinkle with salt, pepper, allspice and nutmeg.
- Roast in the oven for about 20 minutes; carefully remove pan(s) stir and flip over the veggies so that the other side can caramelize. Place back in over and continue to cook for an additional 10-15 minutes or ‘til the veggies are slightly brown and caramelized.
- Remove from oven and, just before serving, top with crumbled bacon
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
