Maple Glazed Roasted Delicata Squash and Brussels Sprouts

Ingredients

• Olive oil
• Salt
• Kosher salt
• Cider vinegar
• Maple syrup
• Half
• Shallots
• Brussels sprouts

Directions

1. Seed and slice the squash: Cut the delicata squash in half crosswise, and then in half again lengthwise. Use a metal spoon to scrape out the seeds and strings. Cut the squash into half rounds, about 1/2-inch thick.
2. Preheat oven to 400 degrees F.
3. Sprinkle vegetables with olive oil, maple syrup, vinegar, salt: Place the squash, brussels sprouts, and shallots into a large bowl and toss with 2 Tbsp olive oil. Sprinkle on 2 Tbsp of maple syrup and one Tbsp of cider vinegar, and toss to coat. Sprinkle with 1 teaspoon of kosher salt.
4. Spread out on baking sheet and roast: Spread a little olive oil over the bottom of a large baking sheet. Arrange the squash, brussels sprouts and shallots on the baking sheet in a single layer.
5. Roast at 400 degrees F for 30 to 35 minutes, turning the vegetables over after the first 20 minutes. The squash should be lightly browned and the brussels sprouts well browned.
6. Toss with pomegranate arils and maple syrup to serve: Remove from oven to a serving dish. Gently toss with fresh pomegranate arils and drizzle with the remaining 1 Tbsp maple syrup.