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Maple Glazed Roasted Delicata Squash and Brussels Sprouts
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Festive Thanksgiving side of maple-glazed delicata squash and brussels sprouts with shallots and pomegranate seeds.
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
Instructions:
  • Prepare the squash: Cut the delicata squash crosswise and then lengthwise to create quarters. Scoop out the seeds and strings using a metal spoon. Slice the squash into 1/2-inch thick half rounds.
  • Heat your oven to 400°F.
  • Coat vegetables in a flavorful mix: In a large bowl, combine squash, brussels sprouts, and shallots with 2 Tbsp olive oil. Add 2 Tbsp maple syrup, 1 Tbsp cider vinegar, and 1 tsp kosher salt, then toss until well coated.
  • Prepare and roast vegetables: Drizzle a touch of olive oil on a large baking sheet. Spread out squash, brussels sprouts, and shallots evenly. Roast in a 400°F oven for 30-35 minutes, flipping halfway through, until squash is lightly browned and brussels sprouts are well browned.
  • Transfer the dish from the oven to a serving plate. Then, delicately combine the roasted delicata squash with the fresh pomegranate arils and finish by generously drizzling the remaining 1 tablespoon of maple syrup over the top. Enjoy!

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