Let the Thanksgiving menu planning begin!!! Or have you already finished your menu? Am I behind on the festivities?! Probably.
Even if you have finished your menu for The Big Day, please save some room for this side dish. I literally said HOLY S**T when I took my first bite.
What’s not to love about Thanksgiving? You’re surrounded by your family and loved ones, celebrating everything good in your life that you’re so grateful. Oh, and THE FOOD. Sorry fam, but that’s probably my favorite part of Thanksgiving. I don’t feel bad about making such a statement because they’d probably agree with me…we sure do love to eat.
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On a serious note, though, we have a lot to be thankful for, every single one of us. Family, friends, jobs, education, our special talents, our accomplishments, even our failures, because they always teach us something important. With so much global chaos going on right now, all I want to do is hold my loved ones tight and make them good food.
What are your Thanksgiving plans? Where are you going? Tell me, tell me! I feel like we’re all super close friends in this little blogosphere. We’re having a family dinner Thursday, then my boyfriend and I are leaving for an 8-hour road trip to Dallas for a concert. Wish us luck!
Back to the food. Since I’m obviously the lead chef in the family (hehe), I like to make a few dishes for each family gathering. Hummus usually always makes an appearance; I always make some sort of side vegetable and then an entree for me since I’m the sole vegetarian/vegan. No ? for me (just pretend that’s a turkey emoji plz thx).
To be honest, I’ve been so bogged down with school/work/blogging to even think of what to cook once I’m home for Thanksgiving. But as soon as I took a ~huge~ bite of these roasted Brussels sprouts, butternut squash, and apples (!!!!!), I knew I found a winner for the menu?
I could honestly eat half of the pan as my whole Thanksgiving meal. It’s THAT good. I must have really underestimated what I was cooking up because I was pleasantly surprised when I bit into a piece of heaven.
Dramatic much?
I thought curry would be the perfect spice for this dish because it’s warm, comforting, goes great with sweet flavors, and has a kick of spice. Curry + a touch of maple = flavor explosion like whoa. Add some other fall spices like cinnamon and nutmeg, and you’ve got yourself a side dish everyone will want seconds of.
This is also the perfect dish to whip up Thanksgiving morning before the horde of hungry hippos comes running through the door expecting food on their plate like, yesterday. You can even chop it all the night before and toss it with the dressing! In the morning, just bake it and have a side dish in no time.
I like to bake this at 375°F for about 26 to 28 minutes, which will cook everything through. But then I love to kick up the temp to 400°F for 5 minutes to get those edges reeeeal crispy and caramelized. *drools*
If you don’t have or don’t like butternut squash, I think sweet potato would go really nicely here, too! Out of apples? Pear sounds delicious. Sub any kind of nut or seed for the pecans if you’d like. The recipe is pretty forgiving!
Just don’t forget that dressing! It’s slightly sweet with just a kick of perfect warm spice.
If you try out these roasted Brussels sprouts, butternut squash, and apples (YOU SHOULD), be sure to comment!
What are your Thanksgiving plans? What’s your menu? Let me know!?
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
- Category: Side
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!
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Can’t wait to try it!
Thanks 🙂
I am not sure if I figured out how to comment, but here goes, this is delicious! So so good, I cut down slightly on the ‘sauce’ but it was still really really good. I am hoping it tastes just as good tomorrow. Excellent recipe!
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Hey Yvonne! You commented just fine. 🙂 Really happy you enjoyed this recipe!
I’m going to the East Coast for thanksgiving!! I’m super pumped because I’m actually taking the full week off, starting 5pm Friday night. First stop is my boyfriend’s family farm in Lexington, VA, and then we’ll actually be spending the holiday in Raleigh with his extended family.
Dani @ Dani California Cooks recently posted…Lunch at Facebook
I am so jealous!!! The East Coast is my favorite place ever. North Carolina is beautiful! Hope you have a great and relaxing week 🙂
i don’t think i have the patience to wait for thanksgiving to make this! It looks so darn yummy!
I would just make it right now and not share any of it (shhhh don’t tell anyone I said that!)
This dish looks so delicious and flavourful! I like the sound of maple curry, can’t wait to find out what it tastes like 🙂
Mel @ The Refreshanista recently posted…Honey Garlic Tofu Bowl
It’s such a good flavor combo; I want to put it on everything! This could be dangerous?
1/2 a pan? NO! I’ll eat the entire pan!
SAME I totally would. Absolutely no judgment! 😉
Yes yes yes! I loveee that sweet + heat combination! I’m betting that it would make a perfect accompaniment to a turkey-less Turkey Day meal! 🙂
It is!!! Or it could be the whole meal itself 😉
AHHHH this sounds AMAZING! I absolutely love roasted vegetables because the process caramelizes the natural sugars in the veggies, but the extra sweet kick from the maple syrup and the spices sounds heavenly. Drooling.
The spices give it SUCH good flavor! Roasted vegetables >>>>
I could definitely eat this as a main course, not just a side dish. Vegetables roasted in the oven until tender on the inside and crispy on the outside always equals DELICIOUSNESS!!! Looks tasty 🙁
Barely Vegan recently posted…Wednesday Inspiration
No lie, I could’ve totally eaten the whole pan at once? Roasted veggies for the win!
Ha! I just noticed I put a sad face instead of a smiley face! Ooops 🙂
Barely Vegan recently posted…Kale Banana Orange Smoothie, Roasted Vegetable Sandwich with Hummus, Chicken & Veggie Tacos
I got you 🙂
Love love love everything about this – the brussels and the squash – killer combo. And that maple curry cinnamon dressing, seriously I think I’m in love!! Perfect for the holidays or just an average weeknight dinner!!
It’s sooo good! I’ve been enjoying it for lunch and I love it more every day.
Ahhhh!! This combo is amaaaazing! Definitely going to be whipping this up soon!
Leah M @ love me, feed me recently posted…pear pumpkin gingerbread loaf
You definitely need to! That gingerbread loaf ?
Girl you know I am ALL about this combo 😉 Looks scrumptious!
Ashley @ Fit Mitten Kitchen recently posted…Blueberry Coconut Oat Energy Balls [vegan, gluten-free]
You’re going to LOVE IT!!!
I’m a new fan of veggies, never having liked them in my childhood…..I’ve tried a few recipes, which will become staples around our house. This one was pretty good, and my wife loved it! I appreciate recipes that save the taste of the veggies, while giving them a kick. What made this recipe even better was that the apples and the squash wound up being the same color, so you couldn’t distinguish them apart. This made for an occasional sweet surprise while eating. This recipe is a new favorite of mine! Thanks!
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I’m so happy to hear that, Don! I’m always looking for ways to give veggies a little twist so people who don’t necessarily like veggies can enjoy them. Yay!
I see that most people who commented on this recipe did so during 2015, so I’m getting here a bit late, but in time for 2016’s Thanksgiving! I just stumbled across this recipe while looking for something else, but I want to try it. PROBLEM: Butternut squash & apples will go over great with our Thanksgiving crowd — but nobody in the clan will eat Brussels sprouts! Is there another vegetable that would combine well with squash & apples, so I can make this dish for our Brussels-boycotters? Thanks for helping me. This would be great for Thanksgiving!
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Hey Lil! This is the PERFECT side dish for Thanksgiving. 🙂 I’d try broccoli instead of Brussels sprouts – or maybe even beets!
Emilie, that’s a great idea for a Brussels sprouts substitute. Broccoli sounds like a perfect stand-in, for compatible taste and appealing color variety. Our Brussels-boycotters will appreciate the switch! I’m not an adventurous cook, so I’m prone to sticking with safe, familiar dishes, especially for family holidays. But this sounds so tasty that even the change-phobic among us will applaud this new Thanksgiving turkey side-kick. And who knows — this year’s new “intruder” dish might become a requested new tradition!
I’m glad broccoli works for your family! Did you serve this dish for Thanksgiving? I’d LOVE to hear how it turned out and how everyone liked it! 🙂
This is what I eat every day in the fall! So tasty!
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Yay! Happy you love it!
Hi Emilie, many thanks for a great recipe! We are on eastern holiday and my daughter (8 yrs) asked my wife when she would really have a vacation day (read: why you always have to cook, mommie?) and so I was kindly asked to make dinner for the five of us the next two days, It had to be vegetarian (we are on a no meat no fish diet for 40 days until eastern) and gluten-free (my wife is allergic). We are on holiday on an island in the North Sea but luckily with wifi (and enough spices with us) so I found your website by accident but was immediately convinced I would try this simple, but great tasting recipe. I made it the main dish by adding some potatoes cut in small cubes and doubling the amounts for the curry to feed 3 children en 2 adults. I love Brussels sprouts (being Belgian myself 🙂 and the kids a lot less but in this combination they finished them all (although my daughter tried to bargain to get some out of her plate). I ordered your e-book and for sure I’ll try more. Keep up the good work! Vacational greetings from Terschelling in the Netherlands.
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Aw I’m so glad you were able to share this recipe with your family!! I hope you enjoy the eBook – let me know if you try any recipes!
Made this for Christmas dinner and my family loved it. In the past few years we have been experimenting with less fattening dishes? This fits the bill. The seasoning is the key to all this deliciousness. I did add 1 extra Tbsp maple syrup because my group loves sweet/savory dishes. The quantity very generously served 6 adults. Will make this repeatedly, simple, healthy and fabulous!!
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So happy this worked for you and your family, Karen! Thanks for your kind comment.