Ingredients:

  • 1 medium Butternut Squash (about 900g), peeled, seeded, and cut into 1-inch cubes
  • 1 lb (450g) Brussels Sprouts, trimmed and halved
  • 3 Tbsp Olive Oil
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup Maple Syrup (Grade A Dark Robust)
  • 3 Tbsp Low Sodium Soy Sauce (or Tamari)
  • 1 Tbsp Rice Vinegar (unseasoned)
  • 1 tsp Fresh Ginger, finely grated
  • 1 clove Garlic, minced
  • 1/2 tsp Sesame Oil (optional for finishing)
  • 1 tsp Toasted Sesame Seeds (optional for garnishing)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
  2. Ensure the squash cubes and Brussels sprouts halves are cut to roughly the same size (about 1 inch), ensuring even cooking.
  3. In a large mixing bowl, toss the prepared squash and sprouts with the 3 Tbsp olive oil, salt, and pepper until evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan, as this will steam the vegetables rather than roast them.
  5. Roast for 15 minutes until the edges start to brown and the sprouts are tender-crisp.
  6. While the vegetables are roasting, prepare the glaze: whisk together the maple syrup, soy sauce, rice vinegar, grated ginger, and minced garlic in a small bowl.
  7. After the 15-minute mark, remove the baking sheet from the oven. Drizzle half (approx. 3 Tbsp) of the maple-soy glaze over the vegetables and toss quickly to coat.
  8. Return the vegetables to the oven for another 10–12 minutes, until the glaze bubbles and caramelises and the vegetables are deeply golden brown and tender.
  9. Remove the vegetables from the oven. Drizzle the remaining glaze over the hot vegetables and toss one last time for maximum stickiness.
  10. Transfer the glazed vegetables to a serving platter. Drizzle with the 1/2 tsp sesame oil (if using) and sprinkle with toasted sesame seeds for texture.
  11. Serve immediately while the glaze is still tacky and hot.