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 or any holiday dinner!

1 pound Brussels sprouts
3 cups butternut squash, cut into ½-inch cubes
1 large apple (like Honeycrisp or Fuji), cored and cut into ½-inch cubes
½ cup pecans
¼ cup olive oil
1 tablespoon maple syrup
2 teaspoons curry powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt

View the full recipe at Emilie Eats →