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Plate of Maple Roasted Butternut Squash and Brussels Sprouts with Spoon and Skillet in the Background
Maple Roasted Brussels Sprouts and Butternut Squash with Coconut Bacon
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
A mix of tender maple roasted Brussels sprouts and butternut squash are topped with crunchy pecans and coconut bacon to make this flavorful vegan side dish!
Course: Side
Servings: 4
Author: Alissa
  • 2 tbsp. olive oil
  • ¾ lb. Brussels sprouts halved
  • ¾ lb. butternut squash cut into 1 inch cubes
  • 2 tbsp. maple syrup
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ cup coconut bacon
  • ¼ cup chopped pecans
  1. Preheat oven to 325°.
  2. Toss Brussels sprouts with olive oil to coat. Place in an even layer in 9 inch baking dish or cast iron skillet. Bake 15 minutes. If you're making coconut bacon as you roast your veggies, place it in the oven at this time as well and bake according to recipe directions. Bake Brussels sprouts and coconut bacon for 15 minutes.
  3. Remove coconut bacon from oven and set aside to cool. Leave the Brussels sprouts in the oven.
  4. Raise oven temperature to 400°. Bake Brussels spouts for another 15 minutes.
  5. Add butternut squash, maple syrup, salt and pepper to Brussels sprouts. Toss to coat. Bake another 20 minutes, or until veggies are tender.
  6. Divide onto plates and top with coconut bacon and pecans.
Recipe Notes

Obviously, you don't have to bake the coconut bacon at the same time as your veggies, but don't say I didn't warn you. If you've already got some coconut bacon lying around, just follow the recipe but skip the parts pertaining to coconut bacon prep. Also feel free to use store bought coconut bacon if it's available.