Ingredients:
- 1 kg (approx. 2.2 lbs) Butternut Squash, peeled and cut into 2 cm (¾ inch) cubes
- 750 g (approx. 1.6 lbs) Brussels Sprouts, trimmed and halved
- 120 g (4 oz) Diced Pancetta
- 60 ml (¼ cup) Extra Virgin Olive Oil
- 5 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- 1 tbsp Fresh Thyme Leaves, stripped from the stem
- 60 ml (¼ cup) Pure Maple Syrup
- 2 tbsp Balsamic Vinegar
- 120 g (1 cup) Pecan Halves, roughly chopped
Instructions:
- Preheat your oven to 200°C (400°F). Line two large, rimmed baking sheets with parchment paper for easy cleanup. This is crucial to prevent overcrowding and ensure caramelization.
- In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with the olive oil, salt, pepper, and fresh thyme leaves. Ensure everything is evenly coated.
- Divide the seasoned vegetables evenly between the two prepared baking sheets, spreading them into a single layer. Scatter the diced pancetta evenly over both sheets.
- Place both trays in the preheated oven. Roast for 20 minutes.
- While the vegetables roast, spread the pecan halves on a separate small tray. Place them in the oven during the last 5 minutes of the initial 20-minute roast to lightly toast. Remove and set aside.
- Make the Glaze: In a small saucepan, combine the maple syrup and balsamic vinegar. Heat gently over low heat or briefly microwave until warmed through (about 30 seconds). Whisk well.
- After 20 minutes, remove the vegetable trays. The squash should be slightly tender, and the Brussels sprouts beginning to brown. Toss the vegetables gently with a spatula, scraping up any caramelised bits from the pan.
- Drizzle the maple-balsamic glaze evenly over both trays of vegetables. Return the trays to the oven.
- Roast for another 10–15 minutes, or until the vegetables are tender throughout, deeply caramelised, and the pancetta is crisp.
- Transfer the roasted vegetables to a serving platter. Immediately scatter the toasted pecans over the top. Toss gently one last time and serve immediately.