Maple Balsamic Brussels Sprouts With Honeynut Squash and Walnuts
Courtesy of Jesse Lane Lee
Maple Balsamic Brussels Sprouts With Honeynut Squash and Walnuts
Yield: 6 servings
2 lbs Brussels sprouts, halved
2 honeynut squash peeled, seeded and cut into bite-size pieces
1 cup walnuts
4 Tbsp balsamic vinegar
3 Tbsp pure maple syrup
2 Tbsp extra virgin olive oil
1 tsp salt
½ tsp garlic powder
Preheat the oven to 400° F.
To a large sheet pan add the Brussels sprouts and honeynut squash. Drizzle with olive oil and season with salt and garlic powder. Mix well by hand until all the veggies are coated, and spread them out into a single layer. Bake for 20 minutes.
Take the sheet pan out of the oven, add the walnuts and baste the veggies and nuts with the balsamic vinegar and pure maple syrup. With a spatula, carefully mix until all the veggies are coated with the sweet maple and tangy vinegar. Return to the oven for 10 more minutes.
Transfer the cooked veggies and nuts to a serving platter and enjoy within 2 to 3 days for the best quality.
Recipe courtesy of Sara Tercero and BetterFoodGuru.com.
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