Photo by Theresa Stanley
As the fall and winter vegetables take center stage on holiday tables, I turn to slow roasting and a balance of sweet and tart to bring out savory, rich flavors. In this dish, firm, tart sweet apples like Winesap play against the light sharpness of the Brussel sprouts, which in turn are softened by the sorghum glaze.
These ingredients can be sourced locally during fall months – we use Elmwood Stock Farm for Brussel sprouts and red onion, Evans Orchard for the Winesap apples, Townsend Mill for sorghum, Lexington Farmers Market for butternut squash and our Sage Rabbit herb garden for the fresh sage.
Ingredients
• 1 cup of Brussel sprouts, trimmed, blanched and shocked
• 1 cup of butternut squash, peeled and diced medium, blanched and cooled
• 1/2 cup of medium diced Winesap apples (skin on)
• 1/4 cup thinly sliced red onion
Glaze
Whisk together:
• 2 tablespoons sorghum
• 1 tablespoon cider vinegar
• 3 small sage leaves diced
Toss vegetables in pan with a little olive oil or melted butter; roast for up to 30 minutes in 400-degree oven. About 10 minutes through cooking time, toss the glaze through the vegetables, and continue to stir until they are coated to your satisfaction.
Tip: Taking care of trimming, blanching and sauce work the day before the big dinner will allow you to toss the dish in the oven, glaze it once, and move on to another dish for the table.