Ingredients:
- 1 kg (2 lbs) Butternut Squash, peeled, seeded, and cut into 1-inch cubes
- 450 g (1 lb) Brussels Sprouts, trimmed and halved
- 60 ml (1/4 cup) Olive Oil
- 1 tsp Fine Sea Salt
- 1/2 tsp Freshly Ground Black Pepper
- 80 ml (1/3 cup) Pure Maple Syrup (Grade A Dark or Very Dark)
- 45 ml (3 Tbsp) Low-Sodium Soy Sauce
- 1 Tbsp Rice Wine Vinegar
- 1 tsp Fresh Ginger, finely grated
- 1 small clove Garlic, minced
- 1/2 tsp Toasted Sesame Oil
- 2 tsp Sesame Seeds (toasted, optional, for garnish)
- Pinch of Dried Chilli Flakes (optional, for garnish)
Instructions:
- Preheat the oven to 200°C (400°F). Line two large baking trays with parchment paper.
- Place the cubed butternut squash and halved Brussels sprouts into a large mixing bowl. Drizzle the vegetables with the 60 ml olive oil, sea salt, and black pepper. Toss well until everything is evenly coated.
- Divide the seasoned vegetables evenly between the two prepared baking sheets. Ensure the vegetables are spread in a single layer without overcrowding to guarantee char, not steam.
- Place both trays in the preheated oven. Roast for 15 minutes. Remove the trays and toss the vegetables with a spatula. Return to the oven for another 5–8 minutes until fork-tender and starting to caramelise.
- While the vegetables are roasting, whisk together the maple syrup, soy sauce, rice wine vinegar, grated ginger, and minced garlic in a small bowl until fully combined. Finish by stirring in the toasted sesame oil.
- Remove the trays from the oven. Pour the glaze mixture over the roasted vegetables. Toss the vegetables directly on the trays until they are completely coated in the sticky glaze.
- Return the glazed vegetables to the oven for 3–5 minutes. Keep a close eye on them; the goal is to let the glaze thicken and adhere without scorching.
- Remove the trays when the vegetables are deeply coloured, sticky, and tender. Transfer the vegetables to a serving platter. Sprinkle immediately with toasted sesame seeds and optional chili flakes. Serve piping hot.