Drizzling maple syrup on roasted brussels sprouts with squash and apples

Roasted brussels sprouts with butternut squash & apples

The perfect trio of vegetables to shake up your vegetable routine.

Course Side Dish
Servings 6


  • 2 cups Brussels sprouts
  • 2 cups butternut squash, peel removed, cut into 1" pieces
  • 2 cups apples (1–2 large apples) cut into 1" pieces
  • 2 shallots, roughly chopped
  • 2 tbsp olive oil
  • fresh rosemary or sage, chopped to taste
  • salt and freshly ground pepper to taste
  • maple syrup to taste
  • 1/2 cup walnut halves, toasted


  1. Toss first seven ingredients in a 9x13" baking dish. Roast in a preheated 375° oven for 45–55 minutes. Veggies are done when there are dark golden areas on the outer brussels sprout leaves and squash. 

  2. Serve with maple syrup and walnuts on the side, for each person to top up their veggies as desired.