Maple Chili Roasted Acorn Squash

Name: Honey Mustard Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb brussels sprouts; 2 tbsp oil; 1 tbsp dijon mustard; 1 tbsp honey; 1 tbsp apple cider vinegar; 0.75 tsp kosher salt; 0.25 tsp black pepper

Chef

Method

15 min220°C
Heat the oven to 425°F. Line a rimmed baking sheet with parchment.
25 min220°C
Halve the squash lengthwise and scoop out the seeds. Place the halves cut-side up on the baking sheet. Brush with 1 tablespoon of the olive oil and season with 1/2 teaspoon salt.
325 min220°C
Turn the squash cut-side down and roast until the flesh is nearly tender when pierced with a fork, about 25 minutes.
43 min220°C
Stir the remaining olive oil with the maple syrup, chili flakes, thyme, and remaining salt. Turn the squash cut-side up and brush generously with the mixture.
510 min220°C
Roast cut-side up for 5 minutes. Sprinkle with the pepitas and roast until the squash is fully tender, caramelized at the edges, and the pepitas are lightly toasted, 3 to 5 minutes more.

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4 servingsAmerican

Honey Mustard Brussels Sprouts

Cook

0

Chef

Ingredients

0 of 7 available

Method

1
Heat the oven to 425°F. Trim the Brussels sprouts and halve them lengthwise. Toss with the oil, kosher salt, and black pepper, then arrange cut-side down in a single layer on a rimmed baking sheet.
10 min220°C
2
Roast until the cut sides are deeply browned and the edges are crisp, 20 to 25 minutes.
25 min220°C
3
Whisk the Dijon mustard, honey, and apple cider vinegar in a small bowl until smooth.
2 min
4
Toss the hot roasted Brussels sprouts with the honey-mustard dressing and serve immediately.
1 min