Brussels Sprouts with Butternut Squash and Apples

Recipe from Sylvia's Table by Liz Neumark

Ingredients (serves 6):
2 cups Brussels sprouts, trimmed, and halved
2 cups peeled and cubed butternut squash
2 large apples, roughly cubed (about 2 cups)
1 shallot, diced
2 tbsp olive oil
salt and freshly ground pepper
1 tbsp maple syrup

Directions:
1) Preheat oven to 375 degrees.
2) Toss the Brussels sprouts, squash, apples, shallot, and olive oil in a large, shallow baking dish. Season with salt and pepper to taste. 
3) Place dish in the oven and bake until the vegetables are wrinkled and slightly brown and the edges of the squash are beginning to crisp, 45 minutes to 1 hour, tossing and stirring from time to time. Remove vegetables from the oven; toss with maple syrup before serving. 

cover image @keenanloo via Unsplash