Wednesday, October 24, 2012

maple cider glazed brussels & delicata {gf}

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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.


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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..
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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.
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for thanksgiving these would be super adorable baked in little ramekins - perfect to assemble a few days in advance then reheated for thanksgiving dinner.
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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?

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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
 
assembly:
*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.
 
enjoy!
 
 
Yum

19 comments:

  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.

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  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. :)

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  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 :)

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  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!

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

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  6. What a beautiful combination my friend :D

    Cheers
    CCU

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

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  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!!

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    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!

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

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  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!

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  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!

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  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!

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  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! ^_^

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

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

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

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  17. This sounds amazing! I love your photos.

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  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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