Shredded Brussel Sprouts, Butternut Squash, and Bacon Jam
I came up with the recipe for our Thanksgiving feast at our neighbors house. It is relatively healthy minus the bacon jam. It was super easy and everyone loved it, even the kids. This would be a great side dish for any dinner and perfect for the holiday.
2 lbs Brussel spouts shredded (I used 2 packages pre-shredded from trader Joe’s)
1.5 lb Butternut squash peeled & cubed
2 TBS EVOO
1/3 cup of dried cranberries
1 cup peans
1 tsp kosher salt
1 tsp ground black pepper
1/2 tsp red pepper flakes
3/4 jar of bacon jam
Toss the butternut squash in olive oil, then put it on baking or cookie sheet.
Roast, uncovered, in the oven for 20 minutes on 350 F.
Toast pecans in a pan for about 5-10 mins on medium low (or I made mine ahead of time with cinnamon + butter)
Heat EVOO in large skillet pan on medium high add brussel sprouts. Cook covered and stir a few times. Cook until tender. (About 15 mins)
Add bacon jam and stir till combined evenly
Add in the butternut squash, pecans to the brussel sprouts
Season with salt, black pepper, and red pepper flakes. Stir and turn off heat.
Stir in cranberries and transfer to serving dish
Serve, and enjoy!