1/2poundbrussels sproutsends trimmed,1 quartered or sliced thin
1/2 teaspoonblack pepper
1/3cup golden raisins (can substitute dark raisins, dried cranberries or diced apricots)
Preheat the oven to 400°.
Spread the diced squash onto a half sheet pan and drizzle with 2 teaspoons olive oil. Sprinkle with half of the chopped rosemary, kosher salt and pepper and toss to coat. Spread the squash into a single layer and roast for 10 minutes.
While the squash is roasting, cook the basmati rice according to package directions or by using the method detailed in the post above. When the rice is cooked, add the raisins and place the lid securely on the pan. This will continue to steam the rice and will plump the raisins.
Use a metal spatula to flip the squash after 10 minutes of roasting. Add the sliced shallots and brussels sprouts to the same sheet pan and drizzle with remaining olive oil. Sprinkle remaining rosemary, salt and pepper and toss to coat. Place the sheet pan back in the oven and cook for an additional 20 minutes, stirring once to prevent sticking and caramelize the vegetables.
Remove the roasted vegetables from the oven and transfer to the steamed rice blend. Toss the steamed rice and roasted squash and shaved brussels sprouts gently until well combined. Season to taste with additional salt and pepper as needed. Serve warm.