Recipe: Maple "Soy" Brussels Sprouts With Butternut Squash and Bacon

Welcome to my first posted recipe! My goal is to share nutrient-dense, delicious foods that do not include ingredients commonly known to cause damage or inflammation. I have tried these recipes myself and can vouch for their deliciousness first hand.

If you are anything like me, Brussels sprouts were not a thing in my house. Tasting them for the first time in my 20s was not exactly a life-changing experience, either. BUT, when I tried this recipe, I couldn’t believe that there was a way I could incorporate this amazing veggie into my family’s dinner rotation. I dare you to try this recipe ONCE and tell me you didn’t like it! (amazing for getting kids to try Brussels, too!)

Adapted from Skinnytaste’s recipe, here is what you’ll need:

Olive oil
1 pound butternut squash, peeled, seeded and cut into ½-inch cubes (you can find this pre-made in the produce section in many grocery stores)
1/2 teaspoon sea salt
Freshly ground black pepper
1 pound Brussels sprouts, trimmed and quartered
2 slices of no-sugar (preferably grass-fed) bacon, chopped
2 tablespoons pure maple syrup (don’t you dare use Aunt Jemima)
2 tablespoons coconut aminos* (see notes below)

INSTRUCTIONS:

Preheat oven to 400 degrees F. Spread olive oil over a sheet pan evenly (or use a spray) and set aside.
In a large bowl, combine the butternut squash, 1/2 tablespoon olive oil, 1/4 teaspoon salt and a little pepper. Toss to coat. In another large bowl, combine the Brussels sprouts, remaining tablespoon of oil, 1/4 teaspoon of salt and pepper.
Spread the vegetables in an even layer on the sheet pan. Top with chopped bacon pieces. Roast for 20 minutes on middle rack. Then, with a spatula, toss veggies and roast an additional 15 minutes.
Meanwhile, in a small sauce pot, combine the maple syrup and coconut aminos. Over medium low heat, simmer sauce for 5 minutes, or until it begins to thicken slightly. Remove from heat and set aside.
When vegetables are done roasting, transfer to a serving dish. Add maple glaze and toss to coat (or not). ENJOY!

NOTES:

For those of you who may not be familiar with coconut aminos, let’s take a deeper dive: this delicious sauce is made from fermenting the sap from coconut blossoms on a coconut tree. Don’t let the word “coconut” fool you, though. This sauce is not coconut flavored because none of the actual coconut meat is used during the process. Amino acids are the building blocks for protein in the body. They are important for building muscle, cell signaling, gene expression, and immunity.

I use coconut aminos in place of soy sauce for all of my recipes and have found it to be a clean swap. It is soy-free, gluten-free, and naturally lower in sodium. It is also made without any chemical preservatives, unlike soy sauce, and does not contain MSG.