This is a great salad or side dish to serve in the fall – perfect for Thanksgiving dinner or Sukkot lunch.
You can find more of Paula’s recipes in her cookbook, The Healthy Jewish Kitchen.
Preheat oven to 400 degrees. Place the prepared Brussels sprouts on one side of a jelly roll or roasting pan and toss with one tablespoon of oil. Place the butternut squash cubes on the other side of the pan and toss with two teaspoons oil. Roast for 30 minutes, or until fork-tender. Let vegetables cool.
Place the roasted vegetables into a large serving bowl. In a small bowl, whisk together the remaining two tablespoons oil and the maple syrup, garlic, rice vinegar, allspice, cinnamon, and water. Pour over the vegetables and toss well. Add the apple pieces and toss again. Add salt and pepper. Serve at room temperature.
You should follow your own rabbinic authority for instructions for cleaning and inspecting Brussels sprouts (Summary of OU Guidelines for Checking Produce). I trim off the ends and then remove and discard two layers of outer leaves. I then rinse the sprouts. To be extra careful to avoid bugs, after chopping the sprouts, soak them in water, drain them, and check the water to see if any dirt or bugs are present, and then repeat the process. Dry the sprouts well before proceeding with a recipe.
Recipe reprinted from The Healthy Jewish Kitchen by Paula Shoyer
Sterling Epicure/November 2017