Roasted Delicata Squash and Brussels Sprouts
Yield: 6 servings
Calories: 215kcal
This easy to prepare maple cinnamon glazed roasted delicata squash recipe is perfect for sharing! Brussels sprouts and pomegranates add an extra burst of flavor and nutrition.
Ingredients
- 1 ½ pounds (681 g) delicata squash
- 1 pound (454 g) brussels sprouts, halved
- 2 tablespoons (30 ml) olive oil
- ½ teaspoon (1 g) kosher salt
- 1 teaspoon chopped rosemary
- 1 ½ teaspoons chopped thyme, divided
- 1 tablespoon (15 ml) maple syrup
- 1 teaspoon orange zest
- 2 tablespoons (30 ml) orange juice
- ⅛ teaspoon ground cinnamon
- ¼ cup (25 g) pomegranate arils
Instructions
- Heat the Oven - Place the oven rack in the middle position. Heat oven to 400°F (204ºC).
- Prepare the Squash - Wash and dry the delicata squash. Cut them in half lengthwise and remove seeds. Cut into ¼ inch thick slices. This should yield about 5 cups.
- Season the Vegetables - In a large bowl, add sliced delicata squash, cut Brussels sprouts, olive oil, salt, rosemary, and 1 teaspoon thyme. Stir to combine.
- Make the Maple Glaze - In a small bowl, whisk together maple syrup, orange zest, orange juice, and cinnamon. Set aside.
- Roast the Vegetables - Grease a large sheet pan with cooking spray or a thin coating of olive oil. Alternatively, line the pan with parchment paper. Add the squash mixture in one even layer. Roast in the center position of the oven for 10 minutes. Remove from the oven and gently stir. Cook for 10 minutes or until squash is fork-tender and Brussels sprouts begin to slightly brown.
- Add the Maple Glaze - Remove the sheet pan from the oven and evenly drizzle the maple cinnamon glaze over the vegetables. Stir to combine. Roast for 2 minutes.
- To Serve - Transfer roasted vegetables to a serving platter. Garnish with ½ teaspoon chopped thyme and pomegranate arils.
Notes
- Storing: Store in an airtight container for up to 3 days.
- Reheating: Microwave in 15 to 30-second increments until warmed.
Nutrition
Calories: 215kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 233mg | Potassium: 1040mg | Fiber: 8g | Sugar: 21g | Vitamin A: 9050IU | Vitamin C: 111.4mg | Calcium: 90mg | Iron: 2mg
Recipe Link