Roasted Brussels Sprouts, Delicata Squash, and Cranberries with Balsamic Syrup
A quick and easy side dish for fall or Thanksgiving
Course Side Dish
Keyword brussels sprouts, vegetables
Cook Time 30minutes
Total Time 30minutes
Author Craving Something Healthy
1poundBrussels sproutsends trimmed and outer leaves removed
1medium Delicata squashhalved lengthwise, seeded and cut into 1-inch pieces
1 1/2cupsfresh cranberriesabout half of a bag
Kosher salt and pepper
2tablespoonsroasted pumpkin seeds
3tablespoonsfresh pomegranate arils
Preheat oven to 400 degrees.
Rinse all vegetables and cranberries well, pat dry and place in a large mixing bowl. Drizzle olive oil over all, and season liberally with salt and pepper. Toss well to coat with oil and seasoning.
Transfer brussels sprouts, squash and cranberries to a baking pan, so that everything is in a single layer.
Roast for about 30 minutes or until brussels sprouts turn brown and crisp in spots, and squash has golden brown spots. Turn vegetables halfway through roasting, to cook evenly.
While vegetables are roasting, mix balsamic vinegar and brown sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until mixture thickens and turns to a syrup consistency.
Let vegetables and cranberries cool a bit, and drizzle with balsamic syrup.
If desired, sprinkle with roasted pumpkin seeds and pomegranate arils before serving.
Recipe adapted from The Pioneer Woman [nutrition-label id=3724]