- 1 pound Brussels sprouts, trimmed and quartered
- 1 medium butternut squash, peeled, seeded & cut into 1/2-inch dice
- 3 to 4 tbls. extra-virgin olive oil
- A pinch of cayenne pepper
- 1/2 tsp. freshly grated nutmeg
- 1 tsp. fresh sage. chopped
- 5 slices smoked bacon, cut crosswise into 1/4-inch pieces
- 1 small shallot, peeled and finely chopped
- 1 garlic clove, finely chopped
- 2/3 cup hard cider
- 2 tbls. cider vinegar
- 1 tbls. firmly packed light brown sugar
- 1 tsp. Dijon mustard
- 1 tbls. fresh sage, chopped
- 3 tbls. extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup chopped pecans or walnuts
- 1 ½ cups loosely packed arugula or kale leaves
Preheat oven to 400 degrees. Toss Brussels sprouts and butternut squash separately with 3 tablespoons olive oil, cayenne, nutmeg and sage.
Spread separately on two baking sheets lined with foil or parchment paper; roast for 25 – 30 minutes, or until fork tender. Brussels sprouts may finish faster than squash.
Meanwhile, cook bacon in a sauté pan over medium heat until brown and crispy. Transfer to a plate lined with paper-towels. Pour all but 1 tablespoon of rendered bacon fat into a small bowl and set aside. Add shallot to remaining fat in pan; cook over medium heat, stirring occasionally, until soft, 2 to 3 minutes.
Add garlic. Continue to cook until fragrant, 1 or 2 minutes more. Add hard cider; simmer for 4 minutes to reduce by half. Whisk in vinegar, brown sugar, mustard and sage. Whisk remaining 3 tablespoons olive oil into mixture. Season with salt and pepper.
Transfer roasted vegetables to a large bowl. Toss with vinaigrette and bacon. Fold in nuts, arugula/kale and serve.