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
minutes
Cook:
45
minutes
TOtal:
60
minutes

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.