Ingredients
2 cups brussels sprouts, trimmed
1 & 1/2 pounds peeled and cubes butternut squash
1 pound applewood smoked bacon
1 head garlic
Extra virgin olive oil for drizzling
1 cup walnut halves
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar or red wine
3-4 small sprigs fresh thyme, for vinaigrette plus extra for sprinkling on top
Sea salt and freshly ground black pepper to taste
Method
Step 1
Preheat the oven to 425F.
Step 2
Steam the brussels sprouts and butternut squash cubes for about 8 minutes, until barely tender, remove from the heat and set aside.
Step 3
Allow the brussels sprouts to cool off enough to handle and cut in half.
Step 4
Toast the walnut halves in a skillet on top of the stove until slightly browned, set aside.
Step 5
Line 2 baking sheets with parchment.
Step 6
Lightly coat the butternut squash and brussels sprouts with olive oil and sea salt, spread on one of the parchment lined baking sheets.
Step 7
Place the bacon strips evenly on the other baking sheet.
Step 8
Cut the top of the head of garlic, drizzle with olive oil and sprinkle with salt and place on the baking sheet with the veggies.
Step 9
Place both the baking sheets in the preheated oven, roast until the bacon is fully cooked and the veggies are browned, about 18 minutes, remove from the oven, set aside.
Step 10
For the Vinaigrette Place 3-5 cloves of garlic in a small bowl (the garlic cloves will be slightly soft in the center and more deeply roasted on the outer edges- I used the rest of my roasted garlic cloves the next day mixed with chopped onions for a roasted brisket recipe)
Step 11
Add the olive oil, red wine, thyme leaves, sea salt and freshly ground black pepper to the roasted garlic cloves, mash and stir together.
Step 12
Slice the bacon in 1/4" strips.
Step 13
In a large bowl mix together the butternut squash, brussels sprouts, bacon strips and walnuts with the vinaigrette.
Step 14
Sprinkle on additional fresh thyme leaves and/or a sprig of thyme.
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