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Side Dishes

August 11, 2021

Maple Curry Brussels Sprouts, Squash, & Apple

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This is another great vegetable side dish to get you out of the rut of eating the same veggies over and over. I used a honey crisp apple, but feel free to use whatever apple you like. You may also need to use two sheet pans, depending on the size of the sheet pan you own.

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Maple Curry Brussels Sprouts, Squash, & Apple

This fall side dish is full of flavor and easy to toss together and roast. It's sweetened with maple syrup and contains the perfect fall spices. It's Paleo, gluten-free, and dairy-free.

Prep:
15
min
cook:
45
min
total:
60
min
Print It
Author:

Elishah

Ingredients
  • 1 1/2 lbs. brussels sprouts, ends cut off, and brussels cut in half
  • 3 C butternut squash, 1-inch dice
  • 1 apple- peeled, cored, 1-inch dice
  • 3/4 C pecans
  • 1 T curry powder
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp sea salt
  • 2 T ghee, melted
  • 1/2 C maple syrup

‍

Instructions
  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper. You may need two sheet pans, depending on the size of the pan you own.
  2. In a large bowl combine the brussels sprouts, apple, squash, and pecans. In a small bowl whisk together the ghee, maple syrup, salt, curry powder, cinnamon, and nutmeg.
  3. Toss the vegetable mixture with the spiced maple mixture. Mix everything thoroughly to coat the vegetables evenly. Spread the vegetables onto the sheet pan. Don’t overcrowd the pan, you want the vegetables in a single layer.
  4. Place in the oven and bake for 40-45 minutes. The vegetables should be fork tender when they are done.

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Hi, I'm Elishah

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