Name: Maple Glazed Roasted Delicata Squash and Brussels Sprouts
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 tablespoons extra virgin olive oil -; 3 tablespoons pure maple syrup (divided 2 tbsp and 1 tbsp) -; 1 tablespoon apple cider vinegar -; 1 teaspoon kosher salt (plus more to taste) -; 1/4 cup fresh pomegranate arils -

Maple Glazed Roasted Delicata Squash and Brussels Sprouts

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Maple Glazed Roasted Delicata Squash and Brussels Sprouts

1. 1 large delicata squash (about 1 1/4 pound) -

2. 1 pound Brussels sprouts, trimmed of ragged outer leaves and stem -

3. 3 large shallots, peeled, cut lengthwise in half or thirds -

4. 2 tablespoons extra virgin olive oil -

5. 3 tablespoons pure maple syrup (divided 2 tbsp and 1 tbsp) -

6. 1 tablespoon apple cider vinegar -

7. 1 teaspoon kosher salt (plus more to taste) -

8. 1/4 cup fresh pomegranate arils -

How to cook deliciously - Maple Glazed Roasted Delicata Squash and Brussels Sprouts

1. Stage

Seed and slice the squash: 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.

2. Stage

Preheat oven to 400°F

3. Stage

Sprinkle vegetables with olive oil, maple syrup, vinegar, salt: 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.

4. Stage

Spread out on baking sheet and roast: 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.

5. Stage

Toss with pomegranate arils and maple syrup to serve: Remove from oven to a serving dish. Gently toss with fresh pomegranate arils and drizzle with the remaining 1 Tbsp maple syrup. Links: Better than Butternut: Roasted Delicata Squash from Summer Tomato