Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries

Introduction

If you’re looking for a warm and flavorful fall side dish, this Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries is the perfect blend of sweet, savory, and earthy flavors. With tender roasted vegetables, crunchy maple-coated walnuts, and the tartness of dried cranberries, this dish is a wonderful addition to your fall or holiday table. A sprinkle of crumbled goat cheese takes this recipe to the next level, adding a creamy, tangy touch that pairs beautifully with the other ingredients.

Why This Recipe is Perfect for You

This dish is a celebration of fall flavors—perfect for anyone who enjoys hearty vegetables, sweet notes from maple syrup, and a satisfying crunch from nuts. It’s versatile enough to be a side dish at a holiday dinner or a wholesome weeknight meal. The combination of Brussels sprouts, butternut squash, and cranberries brings both nutrition and taste to the table, making this a go-to recipe for healthy eating without compromising on flavor.

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
• 1/2 teaspoon cinnamon
• 1 cup walnut halves
• 2 tablespoons maple syrup
• 1/2 cup dried cranberries
• 1 ounce goat cheese, crumbled (optional)

Directions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). A hot oven ensures that your vegetables roast to perfection, turning golden and slightly caramelized on the edges.

2. Prepare the Vegetables

In a large mixing bowl, toss together 1 pound halved Brussels sprouts, 3 cups cubed butternut squash, and 1 sliced shallot with 1 tablespoon olive oil until everything is well coated. The olive oil helps the vegetables roast evenly, creating a beautiful caramelization.

3. Season and Roast

Spread the vegetables in a single layer on a baking sheet, ensuring they are evenly spaced. This will allow them to roast rather than steam. Sprinkle with salt, pepper, and 1/2 teaspoon cinnamon for a hint of warm spice.

Roast in the preheated oven for about 30 minutes, tossing halfway through to ensure even cooking. The vegetables are ready when they are tender and lightly caramelized.

4. Make the Maple Walnuts

While the vegetables are roasting, heat a small skillet over medium-high heat. Add 1 cup walnut halves and 2 tablespoons maple syrup to the pan. Stir constantly for 2-4 minutes until the syrup thickens and coats the walnuts, turning them into sweet, sticky clusters.

Once done, transfer the maple-coated walnuts to a plate to cool. They will harden slightly as they cool, creating a perfect crunchy texture.

5. Combine and Serve

Once the vegetables are finished roasting, remove them from the oven and immediately stir in 1/2 cup dried cranberries. The heat from the vegetables will slightly plump up the cranberries, enhancing their natural sweetness.

Top the roasted vegetables with the maple walnuts, and if desired, add crumbled goat cheese for an extra layer of creamy tanginess. Serve the dish warm, and enjoy the combination of fall flavors!

Kitchen Equipment Needed

• Baking sheet
• Mixing bowl for tossing vegetables
• Small skillet for toasting walnuts
• Wooden spoon for stirring

Tips and Shortcuts

• Cutting Butternut Squash: If you’re short on time, you can buy pre-cubed butternut squash from the grocery store to save on prep work.
• Make Ahead: You can roast the vegetables ahead of time and simply reheat them in the oven before serving. Add the maple walnuts and cranberries just before serving to keep the textures fresh.
• Walnut Swap: If you’re not a fan of walnuts, you can substitute with pecans or hazelnuts for a similar flavor and texture.

Recipe Swaps and Variations

• Vegan Option: Simply omit the goat cheese to make this dish vegan. The combination of roasted vegetables, maple walnuts, and cranberries is delicious on its own.
• Cheese Substitution: If you’re not a fan of goat cheese, try using feta or blue cheese for a different flavor profile.
• Add Protein: To make this dish a complete meal, consider adding grilled chicken or roasted chickpeas for extra protein.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread the vegetables on a baking sheet and warm them in a 350°F (175°C) oven until heated through. This will help the vegetables retain their crispy texture.

Food and Drink Pairings

This Roasted Brussels Sprouts and Butternut Squash dish pairs beautifully with a light white wine like Sauvignon Blanc or Chardonnay. The acidity and crispness of the wine balance the sweet and savory flavors in the dish.

For non-alcoholic options, try serving it with sparkling water infused with citrus or a hot apple cider for a cozy fall pairing.

If you’re serving this as a side dish, it pairs wonderfully with roasted meats like chicken, pork, or turkey.

Frequently Asked Questions (FAQ)

Q: Can I use frozen vegetables for this recipe?
A: Yes, but keep in mind that frozen vegetables may release more moisture, so they may not get as crispy. If using frozen, pat them dry before roasting and add a few extra minutes to the cooking time.

Q: Can I make this dish without nuts?
A: Absolutely! If you’re avoiding nuts, you can omit the walnuts or replace them with pumpkin seeds or sunflower seeds for a nut-free crunch.

Q: How can I make this dish gluten-free?
A: This recipe is naturally gluten-free, so no adjustments are necessary. Just make sure that all of your ingredients, especially the maple syrup, are certified gluten-free.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries

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• Author: Mia Martinez
• Total Time: 40 minutes

Print Recipe

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Description

Roasted Brussels sprouts and butternut squash tossed with maple walnuts and cranberries for a sweet, savory, and crunchy fall side dish.

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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

1/2 teaspoon cinnamon

1 cup walnut halves

2 tablespoons maple syrup

1/2 cup dried cranberries

1 ounce goat cheese, crumbled (optional)

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Instructions

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Vegetables:

In a large bowl, toss together the halved Brussels sprouts, cubed butternut squash, and sliced shallots with the olive oil until everything is well coated.

Season and Roast:

Spread the vegetables evenly on a baking sheet. Sprinkle with salt, pepper, and cinnamon. Roast in the preheated oven for about 30 minutes, tossing halfway through, until the vegetables are tender and starting to caramelize.

Make the Maple Walnuts:

While the vegetables are roasting, heat a small skillet over medium-high heat. Add the walnut halves and maple syrup. Stir frequently for 2-4 minutes, allowing the syrup to thicken and coat the walnuts. Once done, transfer the maple-coated walnuts to a plate to cool.

Combine and Serve:

Once the vegetables are finished roasting, mix in the dried cranberries. Top the roasted veggies with the maple walnuts and, if desired, crumbled goat cheese. Serve immediately.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 300 kcal