Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables | Food Stuff

Ingredients

• 1 lb brussels sprouts, halved
• 4 tablespoons Vermont Creamery Cultured Unsalted Butter, divided
• 4 tablespoons Vermont Creamery Cultured Butter with Maple & Sea Salt
• 1 butternut squash, peeled and cut into 1-inch dice
• 1 small head cauliflower cut into 1-inch florets
• 1 tablespoon fresh, chopped rosemary
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons pure maple syrup
• 2 cups milk
• 1/3 cup Parmigiano-Reggiano
• 1 cup polenta
• 1 bunch winter radishes, washed & cut in half
• 1 large red onion, cut into eighths
• 1 teaspoon salt
• salt
• pepper
• 2 1/4 cups water