Brussels sprouts with delicata squash, currants, and hazelnuts

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Vegetarian

2 Servings, 190 Calories/Serving

35–45 Minutes

We love the contrast of crisp roasted Brussels sprouts leaves against tender caramelized squash. Here, we roast them separately, in case one cooks in less time than the other. To help save you time, we’ve made the cinnamon vinaigrette for you. If you have a convection oven, roast the vegetables at 425°F with the fan on for even crisper edges. Feel free to make this early in the day, too; it’s just as delicious hot as it is at room temperature.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¼ cup currants
Sunbasket cinnamon vinaigrette (olive oil - maple syrup - balsamic vinegar - sherry vinegar - cinnamon)
1 pound delicata squash
1¼ pounds Brussels sprouts
6 ounces shallots
Fresh thyme
2 ounces roasted hazelnuts

Nutrition per serving

Calories: 190, Protein: 5 g, Total Fat: 11 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 22 g, Fiber: 4 g, Added Sugar (Maple Syrup): 2 g, Sodium: 270 mg

Contains: tree nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the ingredients

Heat the oven to 450ºF.

In a small bowl, combine the currants with the cinnamon vinaigrette and let plump, stirring once or twice.
Cut the delicata squash in half lengthwise, and scoop out the seeds. Cut the squash crosswise into ¼-inch-thick half-moons.
Trim the root ends from the Brussels sprouts; cut the Brussels sprouts into quarters.
Peel and thinly slice the shallots.
Strip the thyme leaves from the stems.

Roast the vegetables

In a large bowl, combine the Brussels sprouts with half the shallots, half the thyme, and 1 tablespoon oil. Toss well to coat, and season with salt and pepper.
In a second large bowl, combine the delicata squash with the remaining shallots and thyme and 1 tablespoon oil. Toss well to coat, then season with salt and pepper.
On a sheet pan, spread the Brussels sprouts, cut side down, in an even layer; on a second sheet pan, spread the delicata squash mixture in an even layer.
Roast the vegetables in the oven, rotating the pans halfway, until the Brussels sprouts are browned, crispy, and tender, and the squash is lightly browned and soft, 25 to 30 minutes. While the vegetables roast, prepare the hazelnuts.

Finish the dish

Coarsely chop the hazelnuts.

In a large bowl or serving dish, combine the roasted Brussels sprouts and squash with the hazelnuts, currants, and cinnamon vinaigrette. Mix well to combine, then season to taste with more salt and pepper, if needed.

Serve

Serve the Brussels sprouts and squash mixture hot or at room temperature, straight from the serving dish or spooned onto individual plates.

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