Maple Roasted Brussels Sprouts, Apples & Butternut Squash

This colorful fall side dish combines tender butternut squash, crispy roasted Brussels sprouts, and sweet apples, all tossed in a delicious maple glaze. The combination of savory and sweet flavors makes it perfect for cozy autumn dinners, holiday gatherings, or a seasonal farm-to-table meal.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved

• 3 cups butternut squash, peeled and cubed

• 2 medium apples, cored and cut into chunks (Honeycrisp or Fuji work well)

• 3 tablespoons olive oil

• 2 tablespoons pure maple syrup

• 1 tablespoon apple cider vinegar

• 1 teaspoon cinnamon

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ cup chopped pecans or walnuts (optional)

• Fresh thyme or rosemary for garnish

Instructions

1. Preheat the oven: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Prepare the vegetables: In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, garlic powder, cinnamon, salt, and pepper until evenly coated.

3. Begin roasting: Spread the vegetables in a single layer on the baking sheet, placing Brussels sprouts cut-side down for extra crispiness. Roast for 15 minutes.

4. Add the apples: Toss the apple chunks with maple syrup and apple cider vinegar. Remove the baking sheet from the oven, add the apples, and gently toss everything together.

5. Finish roasting: Return to the oven for another 15–20 minutes, or until the squash is fork-tender, Brussels sprouts are golden and crispy, and apples are soft and lightly caramelized.

6. Add the finishing touches: Sprinkle with toasted pecans or walnuts and garnish with fresh thyme or rosemary. Serve warm.

Tips & Variations

• For extra sweetness: Drizzle with a little additional maple syrup just before serving.

• For a savory twist: Add thinly sliced red onion before roasting.

• For added texture: Sprinkle with dried cranberries and toasted pecans for a festive fall combination.

• For crispier vegetables: Use two baking sheets to prevent overcrowding.

Serving suggestion: Pair this roasted vegetable medley with roast chicken, pork tenderloin, or your favorite fall grain bowl. It’s also a wonderful addition to a Thanksgiving table!