Maple glazed roasted delicata and brussel sprouts
Ingredients:
1 large delicata squash (about 1 1/4 pound)
1 pound brussels sprouts, trimmed of ragged outer leaves and stem
3 large shallots, peeled, cut lengthwise in half or thirds
2 Tbsp olive oil
1 teaspoon Kosher salt (plus more to taste)
3 Tbsp pure maple syrup (divided 2 tbsp and 1 tbsp)
1 Tbsp apple cider vinegar
1/4 cup fresh pomegranate arils
Directions:
- Cut the delicata squash in half crosswise, and then in half again lengthwise.
- Use a metal spoon to scrape out the seeds and strings.
- Cut the squash into half rounds, about 1/2-inch thick.
- Preheat oven to 400°F.
- Place the squash, brussels sprouts, and shallots into a large bowl and toss with 2 Tbsp olive oil.
- Sprinkle on 2 Tbsp of maple syrup and one Tbsp of cider vinegar, and toss to coat.
- Sprinkle with 1 teaspoon of kosher salt.
- Spread a little olive oil over the bottom of a large baking sheet.
- Arrange the squash, brussels sprouts and shallots on the baking sheet in a single layer.
- Roast at 400°F for 30 to 35 minutes, turning the vegetables over after the first 20 minutes.
- The squash should be lightly browned and the brussels sprouts well browned.
- Remove from oven to a serving dish. Gently toss with fresh pomegranate seeds and drizzle with the remaining 1 Tbsp maple syrup.
