1lbbrussels spoutsends trimmed, and sliced in half vertically (if extra-lg, cut into quarters)
2Delicata squash, medium-sized ends trimmed, cut in half vertically, seeds removed and cut into 1/4” half moons
3tablespoonsmaple syrupthe real stuff
3tablespoonsextra virgin olive oil
1teaspoonturmeric
1teaspoonground cinnamon
1/2teaspoonkosher salt
1/2teaspoonground black pepper
1tablespoondried cherries,dried cranberries, blueberries and/or apricots are also good substitutes, optional
Optional Toppers: chopped, toasted nuts or fresh herbs such as thyme, rosemary, tarragon, etc
Instructions
Preheat oven to 425 degrees on the Roast setting. Use Bake setting if your oven doesn’t have a Roast.
Place brussels sprouts and squash in a large bowl. Add 1 teaspoon turmeric, 1 teaspoon cinnamon, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 3 tablespoons maple syrup, and 3 tablespoons extra virgin olive oil and combine.
Line a baking sheet (or two, if needed!) with parchment paper and transfer the brussels sprouts and squash onto the parchment paper. Place baking sheet(s) on the middle rack and roast for 15 minutes. Give vegetables a toss and continue roasting for an additional 15 minutes, until browned in spots. Total cooking time is 30 minutes. Add dried cherries, if using.
Transfer the squash and brussels sprouts to a platter or bowl, drizzle with a bit more extra virgin olive oil and serve. Add chopped nuts and/or fresh herbs if desired.
Notes
Unlike many other squash varieties, you do not need to peel Delicata Squash. The skin is edible!If you have leftovers, they are delicious as a “hash” under some fried eggs!