PILONCILLO BOURBON GLAZE BRUSSELS SPROUTS & BUTTERNUT SQUASH

Welcome back food family!

Thanksgiving is next week!!! Are you ready? 🦃🍂🍁

If this is the year you have to bring the veggies 🥦 🥬 for the family's thanksgiving dinner, make sure it's this recipe!!! 🙌🏽

Not a fan of brussels sprouts you say? Well I'm here to change your mind (I hope) 🤞🏽 😂

Whether it's the bacon 🥓🥓 or piloncillo syrup or maybe it's the bourbon 🥃 that changes your mind, I promise this is the year you'll enjoy eating your veggies 🥗 with your turkey dinner for sure! Make it!

Portions: 12

Ingredients:

2 lbs Brussels Sprouts, rinsed, trimmed, halved

1 medium Butternut Squash, cubed

2 tbs Olive Oil

1 tsp Kosher Salt

1/4 tsp Ground Pepper

1 (12 oz) pack Bacon, diced

1/4 cup Bourbon

1 tbs Balsamic Vinegar

1/4 to 1/2 cup Maple Syrup

6 oz Pecans, chopped

6 oz Dried Cranberries

Ingredients for Piloncillo Syrup:

5 oz Piloncillo

1/4 cup Water

Instructions:

1- Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2- Place the brussels sprouts and butternut squash onto the prepared baking sheet in a single layer.

3- Add olive oil, salt and pepper to the brussels sprouts and butternut squash. Toss until they are evenly coated.

4- Roast for 30 to 40 minutes, or until tender when you insert a fork into them. IMPORTANT: The cooking time is for a convection oven. If you are not using a convection oven you will need to adjust the cooking time per your ovens settings.

5- While the veggies are baking, add the bacon to a skillet over medium high heat. Cook for 7-8 minutes or until crispy.

6- Turn off the stove. Remove the skillet from the stove. Using a spoon, remove the bacon to drain on a paper towel lined dish. Set aside.

7- Remove the excess bacon grease from the skillet, making sure to leave browned bits in the bottom and about 1 tablespoon of the grease.

8- In a separate small pot over low heat prepare the piloncillo syrup. Add the water and piloncillo. Continuously stir until the piloncillo melts. Approximately 7 to 8 minutes.

9- Making sure the stove burners are off, add the bourbon and balsamic vinegar to the same skillet that has the leftover bacon grease. Turn on the stove to medium low. Stir softly to mix.

10- Now add the piloncillo syrup and maple syrup. Continue to slowly stir the glaze while scraping up the browned bacon bits.

11- Bring the glaze to a soft simmer. Keep stirring constantly for 3 minutes or until the glaze begins to thicken. Be cautious as the mixture tends to splatter.

12- Turn off the stove. Add in the cooked Brussels sprouts, butternut squash, bacon, pecans and dried cranberries. Stir to combine. Serve and enjoy!