Ingredients
Directions
Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
Scrape out the seeds of the delicata squash with a tablespoon. Discard or compost the seeds.
On one baking sheet, place the delicata squash, cut side down. Evenly space out the Brussels sprouts and broccoli on the second baking sheet (if you’re using one large baking sheet and can fit all the veggies while spreading them out evenly then that’s fine too!).
Roast the vegetables for 20–25 minutes.
Meanwhile prepare the kale: Add the kale to a large bowl and drizzle with a teaspoon of olive oil, if using. With clean hands massage the kale and sprinkle with salt, if desired.
Divide the kale between two bowls, along with the apples.
Once the roasted veggies are tender, remove them from the oven. Let the squash cool before removing the skin with a paring knife. Cut into 1” cubes.
Divide the squash, Brussels and broccoli between the two bowls.
Squeeze lemon juice over each bowl.
Top each bowl with a few forkfuls of pickled onions and 2–4 tablespoons of Sweet and Savory Pecans.
Toss and enjoy.
Chef's Notes
Substitutions
Substitute sweet potato, pumpkin or butternut squash in place of delicata squash.
Roast carrots or beets in place of broccoli and Brussels sprouts.
Instead of pickled red onion use another pickled vegetable of choice or use ½ cup chopped raw red onion divided between the two bowls.
Nut-free
Instead of pecans, top the veggies with sunflower or pumpkin seeds.
Prep Ahead
Roast the veggies ahead of time and store in an airtight container in the refrigerator for up to 3 days before making the bowls.
If using Pickled Red Onions, make them ahead of time and store in an airtight container in the refrigerator for up to two weeks before making this recipe.
If using the Sweet and Savory Pecans, make them ahead of time and store in an airtight container in a cool, dark place for up to two weeks before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
Scrape out the seeds of the delicata squash with a tablespoon. Discard or compost the seeds.
On one baking sheet, place the delicata squash, cut side down. Evenly space out the Brussels sprouts and broccoli on the second baking sheet (if you’re using one large baking sheet and can fit all the veggies while spreading them out evenly then that’s fine too!).
Roast the vegetables for 20–25 minutes.
Meanwhile prepare the kale: Add the kale to a large bowl and drizzle with a teaspoon of olive oil, if using. With clean hands massage the kale and sprinkle with salt, if desired.
Divide the kale between two bowls, along with the apples.
Once the roasted veggies are tender, remove them from the oven. Let the squash cool before removing the skin with a paring knife. Cut into 1” cubes.
Divide the squash, Brussels and broccoli between the two bowls.
Squeeze lemon juice over each bowl.
Top each bowl with a few forkfuls of pickled onions and 2–4 tablespoons of Sweet and Savory Pecans.
Toss and enjoy.