10 min
PREP TIME
15 min
COOK TIME
198
CALORIES
11
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- 1 cup (250 milliliters) Unsalted Chicken Stock
- 2 teaspoons (10 milliliters) Herbes de Provence
- 1 cup (250 milliliters) butternut squash , peeled and chopped
- 2 cups (500 milliliters) Brussels sprouts , quartered
- 1/2 cup (125 milliliters) dried cranberries
- 3 slices bacon , chopped
- 1 shallot , finely chopped
- 1 teaspoon (5 milliliters) whole grain mustard
- 1/2 cup (125 milliliters) balsamic vinegar
- 1/4 cup (60 milliliters) goat cheese , crumbled
- 1/4 cup (60 milliliters) chopped pecans
Preparation
- 1 Bring stock and spices to a simmer in a medium skillet over medium-high heat; cook 2 minutes. Add squash, Brussels sprouts and cranberries and cook until almost tender, about 5 minutes. Pour mixture into a bowl and set aside.
- 2 In the same skillet, cook bacon over medium-high heat about 2 minutes or just until cooked, but not crisp. Add shallots and continue cooking 2 minutes until tender and bacon is crispy. Whisk in mustard and vinegar; cook and stir 1 minute or until slightly thickened.
- 3 To serve, drizzle warm bacon vinaigrette over Brussels sprout mixture and top with crumbled goat cheese and pecans.
NUTRITION INFORMATION
(per Serving)
