Maple-roasted Brussels Sprouts with Cameo Apples and Delicata Squash
Yield: About 4 side dish portions
This super simple dish takes Brussels sprouts to a new level! Combined with the sweet, tart zip of roasted Cameo apples and the creamy, bright notes of delicata squash, this underrated little vegetable virtually sings!
For the veggies
- 12 to 16 organic Brussels sprouts Add to list
- 1 Cameo apple (or your favorite baking apple) Add to list
- 2 tablespoons maple syrup Add to list
- 2 tablespoons balsamic or sherry wine vinegar Add to list
- 1 teaspoon chopped rosemary Add to list
- 1 teaspoon salt Add to list
- Freshly ground pepper, to taste Add to list
- 1 small to medium delicata squash Add to list
- Apple Cider Reduction (recipe follows) Add to list
For the apple cider reduction
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.
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.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 26, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.