Brussels sprouts are having a moment, and quite frankly, I don’t know why. Although the mini cabbages are one of the healthiest vegetables, they’ve always been one of my least favorite. But in the spirit of fall, I decided to give them another chance in this healthy Thanksgiving side dish. I have since decided that if brussels sprouts are mixed with squash, cranberries and apples, I’m a fan.
I love the colors of this Thanksgiving side dish. Not only will this side look perfect next to turkey (and stuffing and potatoes and rolls and green bean casserole and everything else) on your holiday table, it’s a vegetable side dish that tastes great! Curry powder adds a subtle flavor, brown sugar adds a touch of sweetness, and the combination of olive oil and balsamic vinegar gives the vegetables a nice glaze.
This is the perfect fall side dish for Thanksgiving, or for dinner any time.
What You Need:
- 1 1b. Brussels sprouts, trimmed & halved
- 1 medium butternut squash, peeled & cut into 1/2 inch cubes
- 1 cup fresh cranberries
- 1 apple, cut into 1/2-inch pieces
- 1 medium yellow onion, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1/2 teaspoon curry powder
- 1 tablespoon brown sugar
- kosher salt & fresh cracked pepper
What You Do:
1. Preheat oven to 400 degrees F. Place Brussels sprouts, squash, cranberries, apple and onion in a medium bowl.
2. In a separate small bowl, mix together oil, vinegar and curry powder. Pour over the vegetable mix and toss to coat.
3. Spread the Brussels sprouts mixture onto a baking sheet. Sprinkle with brown sugar and season with salt and pepper.
4. Roast for 20 minutes, stir, and cook for another 20-25 minutes.