Description
These Roasted Fall Vegetables with Cranberries and Maple-Glazed Walnuts capture the essence of autumn in every bite. The Brussels sprouts and butternut squash are perfectly roasted, bringing out their natural sweetness and adding a caramelized flavor that pairs beautifully with the tart cranberries and crunchy, sweet maple-glazed walnuts. The optional crumbled goat cheese adds a creamy, tangy finish that elevates this dish to a whole new level.
Ingredients
1 pound Brussels sprouts, trimmed and halved
3 cups butternut squash, cubed
1 medium shallot, sliced
1 tablespoon olive oil
Salt and pepper, to taste
½ teaspoon cinnamon
1 cup walnut halves
2 tablespoons maple syrup
½ cup dried cranberries
1 ounce goat cheese, crumbled (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the Brussels sprouts, butternut squash, and sliced shallots. Drizzle with olive oil and toss to coat evenly.
Spread the vegetables onto a baking sheet in a single layer. Season with salt, pepper, and cinnamon.
Roast in the preheated oven for about 30 minutes, tossing halfway through, until the vegetables are tender and just beginning to caramelize.
While the vegetables are roasting, prepare the maple-glazed walnuts. In a small skillet over medium-high heat, add the walnut halves and maple syrup. Cook for 2-4 minutes, stirring frequently, until the syrup thickens and coats the walnuts. Remove the walnuts from the skillet and transfer to a plate to cool.
Once the vegetables are done roasting, remove them from the oven and mix in the dried cranberries. Top with the maple-glazed walnuts and crumbled goat cheese, if using.
Serve warm and enjoy the flavors of fall in every bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250