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Parve
Easy
6 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
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.
1 and 1/2 pounds (700 grams) Brussels sprouts, trimmed and halved
3 tablespoons plus 2 teaspoons avocado, sunflower, or safflower oil, divided
3 cups butternut squash, cut into 1-inch (2- and- 1/2-centimeter) cubes
3 tablespoons maple syrup
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1 tablespoon rice vinegar
1/4 teaspoon allspice
1/2 teaspoon ground cinnamon
1 tablespoon water
1 red apple, unpeeled, chopped into 3/4-inch (2-centimeter) pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
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.
Recipe reprinted from The Healthy Jewish Kitchen by Paula Shoyer
Sterling Epicure/November 2017
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New Family Favorite I made this exactly as is for Thanksgiving last year and it was such a big hit that one of my nieces asked if I would make it again this year. A new family favorite at our holiday table. I really enjoy the interesting mix of flavors.
We are so happy to hear that this dish became a family favorite!
Pretty tasty This was a pretty tasty dish. I will say it tasted best when it was freshly made and had cooled off just a little, as the flavors dampened a bit in the fridge. I substituted green apple instead of red, apple cider vinegar instead of rice vinegar, and coconut nectar instead of maple syrup, as that made it healthier/compliant with my healthy eating program. Makes for a good side dish; maybe don’t plan to have leftovers in the fridge too long if you want the flavor to last well!
Great!