Directions
Preheat your oven to 400°F . Prepare a large sheet pan with three pieces of parchment paper, one for each type of vegetable.
Prepare the Squash
Halve the acorn squash lengthwise, scoop out the seeds, and cut into 1-inch thick half-moons.
In a large bowl, whisk together ½ cup SaltSpring Kitchen Co. Peach & Pepper Spicy Pepper Spread, 2 tbsp extra virgin olive oil, and 1 tbsp dried basil. Add the squash slices to the bowl, tossing to coat evenly.
Arrange the slices in a single layer on one section of the prepared sheet pan. Use a spatula to spread any remaining mixture over the squash.
Prepare the Carrots
Peel the carrots and slice any large ones in half.
In a separate large bowl, whisk together ½ cup SaltSpring Kitchen Co. Raspberry & Habanero Spicy Pepper Spread, 2 tbsp extra virgin olive oil, 1 tsp ground ginger, and ¼ tsp ground cinnamon.
Add the carrots to the bowl, tossing to coat evenly. Spread the carrots in a single layer on the second parchment section of the sheet pan.
Pre-roast the Squash and Carrots: Place the sheet pan with the squash and carrots into the preheated oven and roast for 10 minutes.
Prepare the Brussels Sprouts
Trim and slice 1 kg of Brussels sprouts in half.
Slice 4 thick strips of bacon into smaller 1 or ½ inch pieces.
In another large bowl, whisk together ¼ cup SaltSpring Kitchen Co. Hot Mango Spicy Pepper Spread, ¼ cup maple syrup, 2 tbsp extra virgin olive oil, and 2 tsp whole coriander seeds.
Add the Brussels sprouts to the bowl, tossing to combine and evenly coat. Arrange the sprouts cut side down on the third parchment section of the sheet pan and sprinkle the pieces of bacon over the top.
Complete Roasting: After the squash and carrots have roasted for 10 minutes, carefully add the Brussels sprouts to the baking sheet, ensuring each vegetable type remains in its own parchment section. Return the baking sheet to the oven and roast for an additional 20 minutes, until all the vegetables are fork tender and caramelized, and the bacon is crisp.
Serve: Remove the baking sheet from the oven. Carefully transfer the vegetables to a serving platter. Serve immediately.
Recipe Note
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. For a vegan dish, just leave out the bacon.
