Ingredients:

  • 1 medium (about 3 cups) Butternut Squash, peeled, seeded, and cut into 1-inch cubes
  • 1 lb (450 g) Brussels Sprouts, trimmed and halved lengthwise
  • 3 Tablespoons Olive Oil
  • 1 Teaspoon Coarse Sea Salt
  • 1/2 Teaspoon Black Pepper, freshly ground
  • 1/4 Cup Pure Maple Syrup
  • 2 Tablespoons Low-Sodium Soy Sauce
  • 1 Tablespoon Rice Vinegar, unseasoned
  • 1 clove Fresh Garlic, minced finely
  • 1/2 Teaspoon Fresh Ginger, grated or minced
  • Pinch Red Pepper Flakes (optional)

Instructions:

  1. Preheat Oven: Set oven temperature to 425°F (220°C). Line a large sheet pan with parchment paper for non-stick results.
  2. Chop and Combine: In a large mixing bowl, combine the prepared butternut squash cubes and halved Brussels sprouts.
  3. Season: Drizzle the vegetables with olive oil, sprinkle liberally with salt and pepper. Toss well until everything is evenly coated.
  4. Spread: Transfer the seasoned vegetables to the prepared sheet pan, ensuring they are spread in a single layer without overlapping. Use two sheet pans if necessary to prevent steaming.
  5. Initial Roasting: Place the pan in the preheated oven. Roast for 15 minutes. The vegetables should be starting to soften and the edges of the sprouts should begin to brown slightly.
  6. Prepare the Glaze: While the vegetables are roasting, combine all Glaze ingredients (maple syrup, low-sodium soy sauce, rice vinegar, garlic, ginger, and optional red pepper flakes) in a small mixing bowl. Whisk until fully combined. Set aside.
  7. Glaze and Finish Roasting: After the initial 15 minutes of roasting, remove the sheet pan from the oven. Drizzle half of the prepared Maple-Soy Glaze over the vegetables. Toss lightly using a spatula or tongs to coat thoroughly.
  8. Return and Finish: Return the vegetables to the oven. Roast for an additional 10–15 minutes, or until the squash is fork-tender and the sprouts have deep golden, crispy edges. The glaze should look sticky and caramelised.
  9. Final Presentation: Remove from the oven. If needed, drizzle with a tablespoon or two of the remaining glaze. Taste and add a final pinch of salt if needed. Transfer immediately to a serving dish and serve hot.