Maple Roasted Brussels Sprouts & Fennel

Makes ~3 servings.

1 pound Red Dog Brussels sprouts, halved
1 bulb Red Dog fennel, sliced ¼ inch thick
½ medium red onion, sliced ¼ inch thick
2 tablespoons maple syrup
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
⅛ teaspoon black pepper
2 tablespoons seeds from a Red Dog winter squash or pumpkin
¼ cup pomegranate seeds

Preheat oven to 400°F.

In a small mixing bowl, whisk together maple syrup, olive oil, salt, and pepper. Add Brussels sprouts, fennel, and red onion, toss to coat, and spread on a baking sheet. Bake 10-15 minutes until softened and browned to your liking, tossing as needed around the halfway point.

Toast the squash seeds by scattering them on a small baking sheet, baking in the same oven until toasted and fragrant (about 5 min). Remove and allow to cool.

Transfer roasted veggies to a serving plate. Garnish with pomegranate, squash seeds, and fennel fronds. Serve warm.