My oven gets a workout from October through March. Roasted vegetables are my favorite kind of vegetables because I love when they get a little crispy. Especially Brussels sprouts. I mean hello, you can BUY Brussels sprout chips at the grocery store now!
The only downside to Brussels sprouts is how long it takes to slice them. One at a time is SO tedious, especially if you’re doing more than just slicing them in half. But here’s a tip that will save you literally 20 minutes of prep work: use your slicing Cuisinart/Food Processor blade. I don’t know why it took me so long to think of this, but I hope it helps you in your Brussels Sprout slicing endeavors.
The reason I have switched to picking delicata squash up at the markets instead of butternut is due to the squash’s skin. Butternut squash’s skin is very thick and difficult to peel. Delicata squash you don’t even need to peel it! Makes weeknight dinner that much easier.
This recipe becomes really quick & easy once you apply the above tip. Especially because I used pre-made flatbreads. Hey, sometimes you have to cheat! Stonefire Naan Flatbreads are actually pretty good, and they use real traditional ghee, fresh buttermilk and no artificial preservatives. That being said, making your own or getting flatbread from a local bakery will make this recipe even better!
Enjoy these delicious flavors of fall while you can! You could even make these and slice them up for a Thanksgiving appetizer.
Brussels Sprout and Delicata Squash Flatbread
1 small delicata squash, sliced into rings
1 shallot, roughly sliced
1 cup sliced brussels sprouts
4-6 pancetta slices
½ cup balsamic vinegar (or 1/4 cup store-bought balsamic glaze)
1 cup of your favorite shredded cheese
½ tsp thyme
1 tsp honey
Olive oil & salt
Preheat oven to 400 degrees Fahrenheit
Slice delicata squash into thin, ¼ inch rings. Remove seeds (or don’t! I roasted mine with the seeds and saved them for snacking). Drizzle with olive oil, season with salt and roast with shallots on a sheet pan for 25 minutes, flipping rings halfway through cooking.
Slice brussels sprouts, drizzle with olive oil and roast for approximately 15-20 minutes on another sheet pan.
In a small fry pan over medium heat, cook pancetta slices until crispy. Set aside.
In a small saucepan, reduce balsamic vinegar down to syrup by simmering over low heat. Keep an eye on the balsamic and stir once in a while to ensure the balsamic isn’t burning. This may take 5-10 minutes.
Once roasted vegetables are cooked, layer the squash, shallots & brussels sprouts evenly over the flatbreads. Sprinkle with cheese and top with pancetta and thyme.
Bake the flatbread in the 400-degree oven for 5 minutes. Remove from oven, drizzle with balsamic reduction and honey. Slice and enjoy!