So festive and a perfect side for Thanksgiving or a special meal.
About a month before Thanksgiving, my parents and I start planning our holiday meals.
To keep from going completely crazy, we divide and conquer the cooking.
Elise Bauer
Dad and I split the sides.
My dad shies away from anything resembling a Brussels sprout (Why, dad?
You’re denying your German heritage, just think of it as a mini cabbage!
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), but everyone else loves them, so I double-check they make an appearance.
With all the cooking that needs to be done, our mantra is Keep it Simple.
Here’s a recipe that showcases Brussels sprouts and lovely delicata squash that couldn’t be easier.
Elise Bauer
Sprinkle with pomegranate seeds for sparkle.
Sliced about 1/2-inch thick, it cooks in about the same amount of time as the Brussels sprouts.
Use a metal spoon to scrape out the seeds and strings.
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Cut the squash into half rounds, about 1/2-inch thick.
Sprinkle on 2 Tbsp of maple syrup and one Tbsp of cider vinegar, and toss to coat.
Sprinkle with 1 teaspoon of kosher salt.
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Spread a little olive oil over the bottom of a large baking sheet.
Arrange the squash, brussels sprouts and shallots on the baking sheet in a single layer.
Roast at 400F for 30 to 35 minutes, turning the vegetables over after the first 20 minutes.
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The squash should be lightly browned and the brussels sprouts well browned.
Remove from oven to a serving dish.
Gently toss with fresh pomegranate arils and drizzle with the remaining 1 Tbsp maple syrup.
