Ingredients:

  • 2 lbs Butternut Squash, peeled, seeded, and cut into 1-inch cubes
  • 5 lbs Brussels Sprouts, trimmed and halved lengthwise
  • 3 Tbsp Extra Virgin Olive Oil, divided
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 cup Pecan Halves
  • 1/4 cup Maple Syrup (Dark/Grade A)
  • 2 Tbsp Aged Balsamic Vinegar

Instructions:

  1. Preheat the oven to 425°F (220°C). Peel, seed, and cut the butternut squash into uniform 1-inch cubes. Halve the Brussels sprouts. In a large bowl, toss the squash and sprouts with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
  2. Divide the seasoned vegetables evenly between two large rimmed baking sheets, ensuring they are in a single layer. Roast for 15 minutes, swapping the position of the pans halfway through (top to bottom, rotate 180°).
  3. While the vegetables roast, toast the pecans until fragrant (3-5 minutes), then chop coarsely. In a small bowl, whisk together the maple syrup and the remaining 1 tablespoon of olive oil to form the glaze base.
  4. Remove the vegetables from the oven after the initial roast. Drizzle the maple syrup mixture evenly over the vegetables and toss gently right on the baking sheets.
  5. Return the pans to the oven and roast for an additional 5-10 minutes, or until the vegetables are deeply golden brown and caramelised, and the syrup is bubbling.
  6. Transfer the roasted vegetables to a serving platter. Drizzle the aged balsamic vinegar evenly over the top and scatter the toasted, chopped pecans over the dish. Serve immediately.