Roasted Vegetables with Maple Syrup and Rosemary
450° oven – Line two large baking sheets with parchment paper.
1 medium butter squash, peeled, seeded and cut into bite size chunks
1 large bag Brussels sprouts, trimmed, large ones cut in half
3 Tbs fresh rosemary, chopped
4 Tbs olive oil
4 Tbs + more pure maple syrup
2 tsp salt
1 tsp pepper
1/4 c dried cranberries
1/4 c toasted pumpkin seeds
Put cubed butternut squash in a large bowl. Add 2 Tbs maple syrup, 2 Tbs olive oil, 1 tsp salt, 1/2 tsp ground pepper. 1 Tbs chopped rosemary. Toss to coat and spread the squash onto one of the baking sheets. Do not crowd the squash. Add the Brussels sprouts to the same bowl (do not wash it first). Add 2 Tbs maple syrup, 2 Tbs olive oil, 1 tsp salt and 1/2 tsp ground pepper, 1 Tbs chopped rosemary. Toss well to coat and spread out onto the other baking sheet. Roast for about 15 minutes or until the veggies start to brown. Remove from oven and stir them around and turn them over with a spatula. Return to the oven for 10-15 minutes more or until tender and caramelized. If they are getting too dark before they soften turn the oven down to 430°. The squash may cook faster than the sprouts. Remove from the oven and combine them onto one of the baking sheets. Toss them with a drizzle of maple syrup, 1 Tbs rosemary, cranberries and pumpkin seeds. Taste to see if they need more salt or pepper.
You can substitute any winter squash for the butternut. Carrots or sweet potatoes would work as well.