Bacon-Roasted Winter Vegetables
Isaac Toups cooks up pork chops and bacon-roasted vegetables on the fourth hour.
Nathan Congleton / TODAY
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Rating:
3.0 (2 rated)

Just add bacon and a few surprising ingredients for some of the most delicious brussels sprouts and butternut squash you'll ever taste.

Ingredients

    • 5 slices thick cut bacon
    • 2 cups butternut squash, diced 1/2-inch
    • 2 cups brussels sprouts, halved
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons mayonnaise
    • 1 tablespoon sherry vinegar

Preparation

Cook bacon on a baking sheet or casserole pan until crispy.

Remove bacon from pan, leaving bacon fat. Add butternut squash and halved brussels sprouts. Toss in fat and sprinkle with Kosher salt and freshly ground black pepper.

Roast for 20 minutes or until vegetables are slightly charred. Remove from oven.

Add mayonnaise and Sherry vinegar and mix well. Chop bacon into 1/2-inch chunks and toss with the vegetables. Serve.

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