Brussels Sprouts With Butternut Squash & Apples

This easy-to-prepare dish comes from the pages of Sylvia’s Table, a special new family cookbook by New York mom and charitable entrepreneur Liz Neumark. Gather the kids to help stir up this sweet and savory concoction, and don’t forget to check out our Q&A with Neumark to learn more about her book!

Ingredients (serves 6)

• 2 cups Brussels sprouts, trimmed and halved or quartered depending on their size
• 2 cups peeled and cubed butternut squash
• 2 cups apples (roughly 2 large apples), cubed
• 1 shallot, diced
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• 1 tablespoon maple syrup

Directions

Preheat the oven to 375 degrees Fahrenheit.

Toss the Brussels sprouts, squash, apples, shallot, and olive oil in a large, shallow, baking dish. Season with salt and pepper to taste.

Place the dish in the oven and bake until the vegetables and apple are wrinkled and slightly brown and the edges of the squash are beginning to crisp, about 45 minutes to one hour.