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Cayanne Maple Roasted Bacon Brussels Sprouts and Squash | Kita Roberts GirlCarnivore

Cayenne Maple Roasted Bacon Brussels Sprouts and Winter Squash

This is an easy side dish that boasts wonderful fall and winter flavors. Change out the squash for whatever you have on hand. I love butternut squash or even sweet potatoes as an alternative. Toss in some dried cranberries at the end to really make this a perfect holiday side.


  • 2 pint brussels sprouts havled
  • 1 acorn squash seeds removed and sliced
  • olive oil
  • bacon fat
  • ¼ - ½ teas cayenne
  • salt and pepper
  • 2 tbs maple syrup
  • 2 strips bacon cooked and crumbled
  • walnuts


  • Preheat the oven to 425. Line a baking sheet with foil
  • Combine the brussles and squash in a large bowl and toss with olive oil and bacon fat. Sprinkle with salt and pepper. Add ¼ - ½ teas cayenne. Arrange in a single layer on a baking sheet.
  • Bake for 20 minutes. Flip and add 2 tbs real maple syrup.
  • Bake for another 5 to 10 minutes. Toss with cooked crunchy bacon and walnuts and serve.