What We've Been Up To

Meals that work

What: Vegetable Bacon Roast

From: My head

Recipe commentary:

Have you ever been stuck with a use it or lose it meal situation? Awhile back I was stuck with a plethora of vegetables. Keep in mind I live alone and therefore it does not take many vegetables to be overwhelmed. So a couple Thursdays ago I was stuck with 2 bags of brussel sprouts and a small butternut squash that I desperately needed to use before they were past usable. that meant I was sent scrambling through the pantry, fridge and freezer for something to enhance the situation; lo and behold I found a package of bacon! 

I am not a super bacon fan. I like bacon and think it goes well with many things, but it doesn't need to be in everything. I think it works quite well with both vegetables I needed to use up. The other wrinkle here is that I was running dangerously low on clean dishes (story for another day). I took the only pan I had left a jelly roll pan, or cookie sheet with sides. The result was quite simple but honestly delicious


2 bags of brussel sprouts (about 2 lbs)

1 small butternut squash

1/4 lb bacon

Preheat oven to 450F. Trim the brussel sprouts removing outer leaves, cut large ones in half. Peel the butternut squash, remove seeds and cut into chunks about the size of your brussel sprouts. Cut the bacon into 1/2" pieces. Toss the brussel sprouts and squash together and spread out into one layer on a pan. Lay the pieces of bacon randomly atop the vegetables

Bake until vegetables are done, stir around every 15 minutes, mine took about 45 minutes