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.

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..

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.

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

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

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!

 

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