Maple-roasted Brussels Sprouts with Cameo Apples and Delicata Squash

To make the veggies

Preheat oven to 425° F.

Trim the Brussels sprouts and cut them in half lengthwise. Cut the apple in quarters lengthwise, cut out the core and cut each quarter into 4 pieces. Place the sprouts and apples in a bowl. In a separate bowl, stir together the maple syrup, vinegar, rosemary, salt and pepper. Pour half the mixture over the Brussels sprouts and apples and toss. Spread out in a single layer on a parchment-lined baking sheet

Cut the squash in half lengthwise and scoop out the seeds. Cut each half in 1/2-inch thick slices crosswise. Toss the squash with the remaining maple mixture and spread out in a single layer on a second parchment-lined baking sheet.

Roast all of the ingredients for about 20 minutes. The Brussels sprouts should be lightly golden and crisp tender. The squash should be golden and fork tender.

To make the apple cider reduction

Place all of the ingredients in a saucepan and boil to reduce to a syrup. It will thicken as it cools. You may strain out the cranberries so you can use a squeeze bottle to apply the reduction or leave them in as garnish and spoon over the dish.

To serve

Mix together the squash, Brussels sprouts and apples and divide between individual plates or mound on a serving platter. Drizzle with the Apple Cider Reduction and garnish with fresh sprigs of rosemary.