½ small squash (such as Blue Hubbard), sliced 3/4” thick
3 medium parsnips, quartered lengthwise
2 medium leeks, cut into 2” pieces
2 shallots, halved lengthwise
2 Tbsp. olive oil
6 Tbsp. Briar Flower syrup
3 Tbsp. butter
2 Tbsp. sherry vinegar
1 Tbsp. white miso
4 garlic cloves, minced
1 tsp. chili flakes
4 (2 lbs.) chicken thighs
pomegranate arils and chopped toasted hazelnuts, to garnish
Preheat oven to 425F.
On a large sheet pan, toss vegetables with oil and season with salt and pepper. Roast for 10 minutes.
In the meantime, prepare the glaze. In a small pot, combine syrup, butter, vinegar, miso, garlic and chili. Bring to a boil on medium-high, stirring occasionally. Boil two minutes, then remove from heat and season with salt and pepper.
After 10 minutes, season chicken with salt and pepper and add to sheet pan. Pour over all but 2 tablespoons of the glaze, then continue to roast for 15 minutes. Stir vegetables and brush remaining glaze onto chicken. Roast 15 to 20 more minutes, until chicken is fully cooked.
If desired, finish by broiling for a few minutes for crispier skin.
Garnish with pomegranate and hazelnut and serve.