Oven Roasted Brussels Sprouts with Butternut Squash and Apples are liberally spiced with ground cinnamon and chili powder for a fantastic explosion of flavor.
Perfect for the holidays! This dish is a celebration of those amazing flavors that can only be found in the fall. An easy side dish that is perfect for any night of the week. Whole30 compliant.
Fall is my favorite season for so many reasons: the fantastically cooler weather after a hot Sacramento summer, the gorgeous foliage, the upcoming holidays, extra snuggle time with my boys… and the list goes on. But at the top of that list, or pretty darn close, is all the amazing produce that is in season.
I love roasted vegetables. I think it’s the most flavorful and delicious way to enjoy vegetables and honestly, one of the few ways my kids will eat them. Roasted Brussels sprouts are delicious with just a little olive oil and salt but when you add cinnamon and chili powder, it takes them over the top! The addition of butternut squash and apples adds color and sweetness to this tasty side dish.
I love how easy this roasted Brussels sprouts recipe is to pull together. Fancy enough for the holidays and yet simple and quick enough for a weeknight dinner. I toss everything together, making sure the Brussels sprouts, squash and apples are all evenly coated. The apples cook the fastest so I cut them slightly larger and make sure they are extra cold going into the oven. (I store my apples in the fridge so they are always nice and cold.) This keeps them from getting mushy while the veggies are roasting away. Aim for room temperature for the Brussels sprouts and squash.
They are so pretty coming out of the oven! Gorgeous color – just look at that caramelization! – and the aroma, oh my! Perfectly spiced and ready to eat! Get ready to delight your family with this easy side dish that everyone will enjoy.
How To Make Oven Roasted Brussels Sprouts with Butternut Squash and Apples
- 3 cups Brussels sprouts, ends trimmed, outer, loose leaves removed
- 2 cups cubed butternut squash
- 2 Granny Smith apples, very cold and cut into cubes
- 2 tbsp extra light olive oil
- ½ tsp ground cinnamon
- ½ tsp chili powder
- Preheat oven to 400F.
- Place the Brussels sprouts, squash, and apples on a large baking sheet.
- Drizzle with olive oil.
- Sprinkle chili powder and cinnamon over the top.
- Use your hands to toss everything together making sure to evenly coat the fruit and veggies.
- Bake for about 20 to 25 minutes, or until vegetables are tender, turning once half way through.
- Serve immediately.
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