How to make:
Maple Curry Roasted Brussels Sprouts, Butternut Squash and Apples
Slightly sweet with a little spice, these Maple Curry Roasted Brussels Sprouts, Butternut Squash and Apples make a delicious side dish for Thanksgiving!
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Yield:
6 side servings 1x
Rating:
Ingredients
- 1 pound Brussels sprouts
- 3 cups butternut squash, cut into 1/2-inch cubes
- 1 large apple (like Honeycrisp or Fuji), cored and cut into 1/2-inch cubes
- 1/2 cup pecans
- 1/4 cup olive oil
- 1 tablespoon maple syrup
- 2 teaspoons curry powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375°F. Lightly grease a large baking sheet.
- Cut the ends of the Brussels sprouts, then cut in half.
- In a large bowl, place Brussels sprouts, squash, apples, and pecans. Stir to combine.
- In a small bowl, mix oil, maple syrup, curry power, cinnamon, nutmeg, and salt. Whisk to combine well.
- Pour the dressing in the large bowl. Toss until all the vegetables and fruits are coated evenly.
- Pour everything onto the baking sheet and spread out into an even layer. Bake for 26-28 minutes.
- If desired, increase the temperature to 400°F and bake for 5 more minutes.
- Serve warm and enjoy!