Description
This healthy Paleo side dish is perfect for Thanksgiving or an easy family dinner. This recipe is Whole30, grain free, dairy free and unsweetened.
Ingredients
Scale
- 1 medium delicata squash
- 1 lb brussels sprouts
- 1 package bacon
- 1/2 medium onion
- 2-3 cloves garlic
- 1/4 tsp salt
- 1/2 cup raw pecans (optional)
- 1/4 cup dried cranberries (optional)
- 1 tsp sesame seeds (optional)
- 1 tsp fresh thyme
Instructions
- Preheat oven to 375 degrees F.
- Prepare the vegetables: Chop off the ends of the brussels sprouts, remove any wilted leaves and then cut them in half. Wash the delicata squash, remove the ends and then cut the squash in half, length wise. Remove the squash seeds (you can save them for roasting), then cut the squash into 1/4" thick pieces. Peel the skin off the onion, cut it in half and then cut that half into eighths.
- Combine Ingredients: Place all of the vegetables in a large mixing bowl. Sprinkle on freshly pressed garlic and salt, then mix using tongs. Spread the vegetables out on a baking sheet. Cut the bacon and place it over the vegetables.
- Bake: Place the pan in the oven and bake at 375 degrees for 35 minutes. After 35 minutes add pecans, then cook an additional 10-15 minutes. Take the pan out of the oven and sprinkle with sesame seeds, cranberries and thyme.
- Serve: best served warm, but can be served cold.