For Thanksgiving, my mother is in charge of the roast turkey and stuffing (they’re the BEST), my father the mashed potatoes, and I the pies. Dad and I split the sides. My dad shies away from anything resembling a Brussels sprout (why dad? you’re denying your German heritage, just think of it as a mini cabbage!) but everyone else loves them, so I make sure they make an appearance. With all the cooking that needs to be done our mantra is Keep it Simple. Here’s a recipe that showcases brussels sprouts and lovely delicata squash that couldn’t be easier. You toss the squash, sprouts, and some shallots in olive oil and maple syrup (with a little vinegar to cut the richness of the squash), sprinkle with salt and roast until browned and caramelized at the edges. Sprinkle with pomegranate seeds for sparkle. So pretty! If you’ve never cooked delicata squash before, it’s a “delicate” winter squash that is relatively small and thin-skinned, so you don’t need to peel it before you cook it. All you need to do is cut it to remove the seeds and then slice it into rounds or semi-rounds. Sliced about 1/2-inch thick, it cooks in about the same amount of time as the Brussels sprouts. Roast at 400°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. Better than Butternut: Roasted Delicata Squash from Summer Tomato
