Wednesday, October 24, 2012

maple cider glazed brussels + delicata {gf}

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maple cider glazed brussels + delicata {gf}
i have a hard time understanding why so many people have an aversion to brussel sprouts - they are super adorable and easy to prepare.  personally, i like my brussels roasted. i am also a fan of hiding "undesirable" veggies in quinoa patties or rissoles. this recipe is a loosely deconstructed version of my delicata rissole - which is still one of my favorite recipes to date.
 i do know one thing for sure, this recipe will definitely be making an appearance on thanksgiving.

maple cider glazed brussels + delicata {gf}maple cider glazed brussels + delicata {gf}
trimmed brussel sprouts are cut in half and tossed with cubed delicata squash. i love winter squash whose skin is edible - with the delicata you can simply cut in half, seed and cut into bite size chunks..
maple cider glazed brussels + delicata {gf}

maple cider glazed brussels + delicata {gf}maple cider glazed brussels + delicata {gf}
once you have your veggies prepped the sprouts and delicata are tossed with a mixture of fresh apple cider,  maple syrup and french grainy mustard. the whole mix is roasted until sweet and caramelized then topped with amazing homemade garlic herb bread crumbs.
maple cider glazed brussels + delicata {gf}
for thanksgiving these would be super adorable baked in little ramekins - perfect to assemble a few days in advance then reheated for thanksgiving dinner.
maple cider glazed brussels + delicata {gf}
maple cider glazed brussels + delicata {gf}
for my american friends, have you begun planning your menu for thanksgiving day?

what is your favorite part of the holiday season - do you have a favorite holiday that you go over the top?

maple cider glazed brussels + delicata {gf}
Maple Cider Glazed Brussels & Delicata
serves 2 as a main & 6 as a side
you will need:
1/2 pound brussels - trimmed and outer leaves removed, cut in half
1 medium delicata - scrubbed, seeded and cubed
1/4 cup apple cider (juice not vinegar)
1 tbsp french grainy mustard
2 tbsp maple syrup
1 tbsp canola oil
1 tsp salt
for the bread crumbs
1 slice of bread - toasted  &  processed into fine crumbs
2 tsp oregano
1 tsp thyme
1 small garlic clove
1 tsp olive oil
*pre heat oven to 350*
prep brussel sprouts - trim bottoms and remove any bruised outer leaves, cut in half & place on a rimmed baking sheet.
scrub delicata squash of any dirt - cut in half & remove seeds and cut into cubes.- place on baking sheet with brussel sprouts.
in a small bowl whisk apple cider, mustard, maple syrup & canola oil - drizzle over brussels and squash and toss until all pieces are coated & sprinkle with salt.
roast in a pre heated oven for 35-45 minutes.
mean while prepare bread crumbs - toast one slice of bread and process into crumbs in a food processor with thyme & oregano.
mince garlic - heat a medium saute pan over medium heat, drizzle with olive oil and add garlic & herb bread crumbs. cook until bread crumbs are golden brown.
to serve - place roasted Brussels and squash in a serving dish and sprinkle with bread crumbs.
can be made a day in advance an reheated in a 350* oven for 15 minutes.


  1. i LOVE roasted brussels sprouts, too! they are seriously candy to me. this dish sounds fabulous for thanksgiving! there are so many things i want to make, but this definitely tops the list.

  2. Delicious! Can I be invited to your house for thanksgiving? :)
    I haven't really planned much yet. My family is not huge on the work of cooking a big meal, and we always joke every year that we will just order chinese food. :)

  3. Roasted sprouts are my favorite too. And I love this with the delicata and maple! I have no idea how I am going to choose what to make for Thanksgiving. There are too many good choices, most of which come from you :)

  4. i think i might be using these bread crumbs on everything. i bet they take the roastes squash and bsprouts to a whole new level! gorgeous pictures heather!

  5. Amazing, especially those breadcrumbs :) I bet the maple ties everything together perfectly too :)

  6. What a beautiful combination my friend :D


  7. This looks amazing, roasted sprouts are soooo good.

  8. This will be on my Thanksgiving table!!..LOVE brussel sprouts!..American, yet paleo, is there an acceptable alternative to the bread crumb dilemma?!..I want to do this creation justice!!

    1. Hi glutwin!

      Thanks for stopping by :) a great alternative would be choppped pecans, toasted and tossed with a bit of maple syrup - you could also chop up some apple, saute with a bit a maple syrup until sofy and caramelized and toss with the toasted pecans - that would be amazing too! Let me know if you make these and what topping you ended up using!

  9. Let's start a new saying: "That goes together like squash and brussels sprouts!" OK?

  10. Heather, I didn't like brussels sprouts until earlier this year, when I finally tried them roasted! I love this combination. I can only imagine how glorious your thanksgiving table will be!

  11. I totally agree with you about brussel sprouts. I can't get enough of them! My (super picky) 5 year old niece is equally in love with them, so this recipe might just be included in our Thanksgiving meal as well. Looks delicious!

  12. I love all the Fall flavours going on in this dish. It sounds like exactly the kind of dinner I would make for myself on a typical weeknight these days, except I wouldn't have thought of adding seasoned bread crumbs - sounds perfect!

  13. I think I'm going to celebrate American Thanksgiving for fun this year, just so I can make a bunch of your yummy looking fall recipes! ^_^

  14. These look so good- I love those adorable little pans! And I'm with Melissa- can I come over for Thanksgiving? ;-)

  15. this looks amazing! I never liked brussels until I tried carmelizing them. They are sooooo good. Beautiful idea for Thanksgiving!

  16. I love delicata squash. Combining it with brussels sprouts is a genius idea. : )

  17. This sounds amazing! I love your photos.

  18. Sounds perfect to me! I love brussel sprouts... sometimes I just saute them with a little garlic and lemon and eat them straight out of the pan! I love the idea of maple syrup and mustard, though, will have to give that a try.

    Also, I'm head over heels for those little skillets! I gotta get my hands on some of those. ;)

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