Roasted Brussels Sprouts with Butternut Squash and Bacon
Roasted Brussels Sprouts with Sweet Potatoes
Brussels Sprouts with Walnuts Cranberries and Blue Cheese

Roasted Brussels Sprouts with Butternut Squash and Bacon 

1 lb. Brussels sprouts 

1 lb. butternut squash 

2 center cut strips of bacon, chopped 

1 Tbsp. olive oil 

2 Tbsp. maple syrup 

2 Tbsp. low-sodium soy sauce 

salt and pepper to taste 

Trim and quarter the Brussels sprouts.  Peel and seed the butternut squash and cut into ½-inch cubes.  Preheat oven to 400 degrees F.  Spray a sheet pan with cooking spray.  In a large bowl combine the squash, ½ tablespoon olive oil, and salt and pepper to taste.  Toss to coat well.  Place the Brussels sprouts, remaining ½ tablespoon of olive oil and salt and pepper to taste in another large bowl and toss to coat well.  Spread the vegetables in an even layer on the prepared sheet pan.  Top the vegetables with the chopped bacon.  Place the sheet pan in the preheated oven and roast for 20 minutes.  Use a spatula to toss the vegetables and then roast for an additional 15 minutes.  While the vegetables are roasting place a small saucepan over medium low heat.  Combine the maple syrup and soy sauce in the saucepan and simmer the sauce for 5 minutes until it begins to slightly thicken.  Set the sauce aside.  When vegetables are done transfer them to a serving dish and pour the maple sauce over the vegetables.  Toss to coat. 

Recipe makes 4 servings  Estimated WW Smart points 3 per serving 

Roasted Brussels Sprouts with Sweet Potatoes 

Christmas in Maryland with Chef Robert Wiedmaier, Carmalized Sweet Potato and Brussels Sprouts

1 lb. Brussels sprouts, trimmed 

1 lb. sweet potatoes 

4 cloves garlic, minced 

1 ½ tbsp. olive oil 

1 teas. ground cumin 

2 Tbsp. red wine vinegar 

Peel and dice the sweet potatoes.  Preheat oven to 400 degrees F.  Line a rimmed baking sheet with parchment paper.  In a large bowl toss together the Brussels sprouts and potatoes with the olive oil, garlic, cumin and salt and pepper.  Spread the vegetables on the prepared baking sheet and roast the vegetables until they are browned, about 40-45 minutes.  Place the vegetables in a serving bowl and toss with the red wine vinegar. 

Recipe makes 6 servings  Estimated WW Smart points 3 per serving 

Brussels Sprouts with Walnuts, Cranberries and Blue Cheese 

1 lb. Brussels sprouts, trimmed and halved 

¼ cup chopped walnuts 

¼ cup dried cranberries 

1 oz. crumbled blue cheese 

1 Tbsp. maple syrup 

1 Tbsp. balsamic vinegar 

salt and pepper to taste 

Spray a large skillet with cooking spray and place the skillet over medium high heat.  Add the Brussels sprouts to the pan with a little salt and cook for about 10 minutes or  until the Brussels sprouts are tender.  Stir in the walnuts, dried cranberries, salt and pepper to taste,  maple syrup and balsamic vinegar.  Stir to be sure everything is well coated.  Heat this mixture for about 3 minutes.  Transfer to a serving bowl and top with the crumbles blue cheese. 

Recipe makes 4 servings  Estimated WW Smart points 5 per serving