Roasted Brussels Sprouts & Delicata Squash with a Balsamic Maple Glaze (egg, soy, nut, gluten, allium, tomato/tomatillo free)

• 1 lb Brussels sprouts, cleaned and halved

• 2-3 delicata squash, washed, seeded, and cut into bite-sized pieces

• 3 tablespoons olive oil

• 1 tablespoon sea salt

• 3/4 cup balsamic vinegar

• 1/4 cup real maple syrup

  
  

Combine the Brussels sprouts and squash in a mixing bowl with the olive oil and sea salt, and toss to coat the vegetables in the oil and salt. Oven roast at 450°F for 25-30 minutes (that happens to be the same time and temperature as the first round of turkey roasting...).

In a small saucepan, combine the balsamic vinegar and maple syrup and bring to a boil over medium heat, stirring frequently. Once the mixture is boiling, reduce heat to low and simmer until the glaze reduces to your desired consistency, about 10-20 minutes.

Place the roasted vegetables into their serving container and dress with the balsamic glaze, stirring to combine.

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