Brussels Sprouts & Butternut Squash with Bacon Vinaigrette
- 4 oz. thick-cut bacon slices, cut crosswise into 1/4-inch pieces
- 1 shallot, finely chopped
- 2 Tbs. cider vinegar
- 1 Tbs. firmly packed light brown sugar
- 1 tsp. Dijon mustard
- 1 tsp. chopped fresh thyme
- 6 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 lb. brussels sprouts, trimmed
- 1 butternut squash, peeled, seeded and cut into 3/4-inch dice
- 1 tsp. chopped fresh sage
- 1 cup coarsely chopped steamed chestnuts
- This recipe is gluten-free
- Produce
- Brussels sprouts (1 1/2 lb.)
- Butternut squash (1)
- Chestnuts (1 cup)
- Sage, fresh (1 tsp.)
- Shallot (1)
- Thyme, fresh (1 tsp.)
- Meat
- Bacon, thick-cut slices (4 oz.)
- Condiments
- Cider vinegar (2 Tbs.)
- Dijon mustard (1 tsp.)
- Cooking & Baking
- Brown sugar, firmly packed light (1 Tbs.)
- Kosher salt and freshly ground pepper (1)
- Olive oil (6 Tbs.)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published September 21, 2011 (1 year ago).
17 people saved this recipe.
