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Roasted Brussels with Squash and Bacon
Roasted Brussels with Squash and Bacon

Roasted Brussels with Squash and Bacon

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Cook Minutes 40 Min
Prep : 15 Min Cook: 25 Min
Everything is better with bacon, including vegetable side dishes. Our Roasted Brussels Sprouts with Squash and Bacon recipe is a side dish that the entire family is sure to love.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 lb. (675 g) Brussels sprouts, trimmed, cut lengthwise in half
1 butternut squash (1-1/2 lb./675 g), peeled, cut into 1/2-inch pieces
1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
4 slices bacon, cut into 1-inch pieces
2 Tbsp. chopped fresh sage
1/4 tsp. ground black pepper
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Step 1
Heat oven to 400ºF.
Step 2
Toss vegetables with dressing; spread onto foil-covered rimmed baking sheet sprayed with cooking spray. Place bacon next to vegetables on same baking sheet.
Step 3
Bake 20 to 25 min. or until vegetables are tender, stirring vegetables and bacon after 12 min.
Step 4
Spoon vegetables and bacon into large bowl. Add sage and pepper; mix lightly.
Kraft Kitchen Tips!
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How to Trim the Brussel Sprouts
Remove any loose or yellowing leaves from stem of each sprout. Trim and discard ends of stems. Rinse sprouts, then drain before using as desired.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
100
Calories From Fat
0
% Daily Value
Total fat 4.5 g
7 %
Saturated fat 1 g
5 %
Cholesterol 5 mg
Sodium 240 mg
10 %
Total carbohydrate 17 g
6 %
Dietary fibre 4 g
16 %
Sugars 5 g
Protein 5 g
Vitamin A
80 %
Vitamin C
140 %
Calcium
6 %
Iron
10 %
Servings
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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