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a fork, poke several holes in center
square imprint.
- Bake until edges of pastry squares
are golden brown, approximately
13 minutes. Let cool completely
on wire racks. Store in an airtight
container at room temperature until
needed, up to 1 day. Using a paring
knife, gently cut along center imprints,
being careful not to cut through
bottoms. Using a fi nger, gently press
down center of each square to create
a well.
- Spray an 8-inch square baking dish
with cooking spray. - Place Brussels sprouts, sweet potato,
and onion in prepared baking dish. - In a medium saucepan, combine
butter, oil, maple syrup, sage, thyme,
salt, pepper, cinnamon, and ginger
over medium heat. Cook, stirring
occasionally, until butter melts. Pour
butter mixture over vegetables, and
stir to coat. - Bake until vegetables begin to crisp,
20 to 25 minutes, stirring halfway
through baking. Let cool slightly.- Add vinegar to vegetables, stirring
until incorporated. Divide vegetable
mixture among wells of pastry squares. - Garnish with sage and thyme, if
desired. Serve immediately.
MAKE-AHEAD TIP: Vegetables can be
made up to a day in advance, placed in
an airtight container, and refrigerated
until needed. Let come to room tem-
perature and ¿ ll pastry squares just
before serving.