Prep Time: 15 minutes
Cooking Time: 30 minutes
1 Tbs. ghee or butter
1 pound of brussels sprouts, end removed and halved
2 cups butternut squash, peeled and cubed
1 teaspoons sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 slices of bacon
1 whole scallion, minced
¼ cup parsley, minced
2 Tbs. fresh rosemary, minced
2 Tbs. fresh sage, minced
1 tsp. fresh thyme, minced
Preheat oven to 400 degrees Fahrenheit.
Place trimmed brussels sprouts and cubed butternut on a baking tray lined with parchment paper.
Toss with ghee or butter and season with sea salt, black pepper and garlic powder.
Bake for 20 minutes, then toss and push most of the veggies over to one side of the baking tray, arranging bacon slices on the other side of the tray.
Continue baking for 10 more minutes, or until the bacon has finished cooking.
Remove from the heat, slice the bacon in 1/2” pieces, and toss in the excess bacon grease.
Season with fresh scallion, parsley, rosemary, sage and thyme.
Serve and store any leftovers in a glass container for 2-3 days in the fridge.
Net Carbs: 7