Try balancing the strong flavor of Brussels sprouts with the mild sweetness of delicata squash with this spin on a traditional holiday recipe.
Recipe adapted from Elise Bauer, Simply Recipes
1 1/2 pounds Brussels sprouts, halved
1 large delicata squash (about 1 1/4 pound), deseeded and cut into 1/2 inch half moons
3 shallots, peeled, cut lengthwise in half or thirds
1/2 cup hazelnuts, toasted, roughly chopped
3 tablespoons maple syrup
2 tablespoons sunflower or grape seed oil
1 tablespoon apple cider vinegar
1 teaspoon salt
1. Preheat oven to 400 °F
2. Place the squash, Brussels sprouts, and shallots into a large bowl and toss with 2 tablespoons oil, 2 tablespoons of maple syrup, and 1 tablespoon apple cider vinegar. Sprinkle with 1 teaspoon salt.
3. Spread vegetables on baking sheet and roast for 35 to 40 minutes, turning the vegetables over about halfway through. Squash should be tender and lightly browned. Brussels should be well browned.
4. Remove from the oven and place in a serving dish. Toss with remaining tablespoon of maple syrup and hazelnuts. Serve warm.
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