¾ lb Brussels sprouts, trimmed and cut in half
1 small squash, cubed
½ cup sliced pancetta or bacon, diced
1 small red onion, sliced
½ cup dried cranberries
pepper to taste
2 Tbsp. olive oil
¼ cup Vinaigrette dressing of your choice
1. Preheat oven to 425°F.
2. In a skillet, heat some oil over medium heat and fry pancetta or bacon until crisp and golden brown. Drain on kitchen towel. Add some more oil, and fry the onions until soft and slightly brown. Toss in Brussels sprouts and mix to combine for about 5 minutes, then add in the squash. Stir to mix.
3. Roast the vegetables until they are cooked through and golden.