Ingredients:
2 cups cubed butternut squash (approximately 1 inch cubes)
2 cups small Brussel sprouts
2 red onion thinly sliced
2/3 cup chopped bacon/pancetta
3 tbsp. olive oil
1 tbsp. balsamic vinegar
2 tsp. Dijon mustard
1 tsp. thyme
1/4 tsp. salt
1/2 tsp. pepper
Instructions:
Preheat the oven to 200 °C.
To prep the Brussel sprouts, wash them and cut off any of the tough outer leaves. To make sure everything cooks evenly, cut any of the larger Brussel sprouts in half.
Place the cubed butternut squash, Brussel sprouts, chopped pancetta or bacon and red onion on a large baking sheet.
In a bowl whisk together the olive oil, balsamic, mustard, thyme, salt and pepper and then pour over the veggies on the baking sheet. Place everything in the oven and bake for 35 minutes tossing the veggies half way through baking to ensure they evenly cook.