Autumn Vegetable Medley

 

Autumn Vegetable Medley

Roasted fall vegetables: maple cinnamon butternut squash and Brussels sprouts with apples make the perfect autumn side dish for your next dinner.  

Cook's Notes: 

• The key to success with roasted or baked Brussels sprouts is salt. Salt makes the roasted caramelized flavors pop!  
• The recipe has been adapted from Julia's Album.com and serves four.
• It can be a vegetarian dish by omitting sausage or bacon. 

Ingredients:

• 2 cups Brussels sprouts, ends trimmed, yellow leaves removed, each sprout cut in half if small or quartered if large
• 2 cups butternut squash cubes (1/4 inch cubes)
• 1 large Honey Crisp apple, diced
• 3 tablespoons olive oil
• 2-3 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Optional: add 2 chicken apple sausages, diced or add cooked and diced bacon at the end right before serving. 

• Dried cranberries, almonds, and pepitas

,

Directions:

• Line a large baking sheet with parchment paper and heat the oven to 400 degrees. 
• Cube the apple and set aside.
• In a large bowl, mix the oil, cinnamon, and maple syrup.
• Add in cubed butternut squash and halved or quartered Brussels sprouts. Mix well, spread on a baking sheet, add salt and pepper to the mixture, and roast for 15 minutes. Remove the pan from the oven; add cubed sausage, if using, and apple cubes. Mix well with the other roasted veggies and sprinkle with the dried cranberry mixture as shown in the photo above. 

• Roast 15 minutes more or until veggies are softened.