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Maple Glazed Winter Squash with Brussels Sprouts
Roasting the butternut squash, acorn squash and Brussels sprouts brings out their natural sugars. The balsamic maple glaze is the perfect complement to the vegetables.
Servings: 10 -12 | Prep time: 15 min | Cook time: 20 min
INGREDIENTS
1 butternut squash, peeled and cubed
1 acorn squash, peeled and cubed
2 pounds Brussels sprouts, ends trimmedand halved
1 red onion, cut into wedges
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 acorn squash, peeled and cubed
2 pounds Brussels sprouts, ends trimmedand halved
1 red onion, cut into wedges
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
DIRECTIONS
Preheat the oven to 400˚ F.
Place the butternut squash, acorn squash, Brussels sprouts and red onion in a large bowl.
In a small bowl, whisk the olive oil, maple syrup, balsamic vinegar, salt and pepper and then pour over the vegetables.
Place the vegetables on a large baking sheet and roast for 20 minutes until the vegetables are tender.
Place the butternut squash, acorn squash, Brussels sprouts and red onion in a large bowl.
In a small bowl, whisk the olive oil, maple syrup, balsamic vinegar, salt and pepper and then pour over the vegetables.
Place the vegetables on a large baking sheet and roast for 20 minutes until the vegetables are tender.
