- 12 to 16 Brussels sprouts
- 1 Cameo apple (or your favorite baking apple)
- 4 tablespoons maple syrup, divided
- 2 tablespoons balsamic or sherry wine vinegar
- 1 teaspoon chopped rosemary, plus additional for garnishing
- 1 teaspoon salt
- Freshly ground pepper, to taste
- 1 small to medium delicata squash
- 1 quart unsweetened apple cider
- 2 tablespoons dried cranberries
Preheat oven to 425° F.
Trim sprouts and cut in half lengthwise. Quarter apple lengthwise, cut out core and cut each quarter into 4 pieces. Place sprouts and apples in a bowl.
In a separate bowl, stir together 2 tablespoons maple syrup, vinegar, rosemary, salt and pepper. Pour half the mixture over sprouts and apples and toss. Spread out in a single layer on a parchment-lined baking sheet.
Cut squash in half lengthwise and scoop out seeds. Cut each half in 1/2-inch-thick slices crosswise. Toss squash with remaining maple mixture and spread out in a single layer on a second parchment-lined baking sheet.
Roast all vegetables for about 20 minutes. The sprouts should be lightly golden and crisp-tender. The squash should be golden and fork tender.
Combine apple cider, 2 tablespoons syrup and cranberries in a saucepan and boil to reduce to a syrup. It will thicken as it cools. You may strain out cranberries so you can use a squeeze bottle to apply the reduction or leave them in as garnish and spoon over the dish.
Mix together squash, sprouts and apples and divide between individual plates or mound on a serving platter. Drizzle with the Apple Cider Reduction and garnish with fresh sprigs of rosemary.