Roasted Brussels sprouts and butternut squash with maple walnuts and cranberries

Introduction

Fall brings with it some of the best flavors, and this Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries dish is the perfect embodiment of the season. With tender roasted vegetables, sweet maple-coated walnuts, tart dried cranberries, and the option to add creamy goat cheese, this dish is a beautiful balance of textures and flavors. Whether you serve it as a side for a holiday meal or enjoy it on its own, this recipe will quickly become a fall favorite.

Why You’ll Love This Recipe

This roasted vegetable dish brings together a mix of flavors that perfectly complement each other. The Brussels sprouts and butternut squash become tender and caramelized in the oven, while the maple walnuts add a sweet crunch. Dried cranberries bring a tart burst of flavor, and if you opt to add goat cheese, it adds creaminess and richness. This recipe is also easy to prepare and can be made ahead of time, making it a fantastic option for holiday gatherings or weeknight dinners.

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)

Directions

1. Preheat the Oven

Set your oven to 400°F (200°C). Preheating the oven is crucial to ensure that the Brussels sprouts and butternut squash roast evenly and caramelize beautifully.

2. Prepare the Vegetables

In a large bowl, combine the halved Brussels sprouts, cubed butternut squash, and sliced shallot. Drizzle 1 tablespoon of olive oil over the vegetables and toss until everything is evenly coated.

3. Season and Roast

Spread the coated vegetables in a single layer on a large baking sheet. Sprinkle with salt, pepper, and ½ teaspoon of cinnamon for a warm, earthy flavor. Roast the vegetables in the preheated oven for about 30 minutes, tossing halfway through to ensure even cooking. The vegetables are done when they are tender and starting to caramelize.

4. Prepare Maple Walnuts

While the vegetables are roasting, prepare the maple-coated walnuts. Heat a small skillet over medium-high heat. Add the walnut halves and 2 tablespoons of maple syrup. Stir constantly for 2-4 minutes, until the syrup thickens and coats the walnuts. Transfer the coated walnuts to a plate to cool, allowing the maple coating to harden slightly.

5. Assemble the Dish

Once the vegetables are done roasting, remove them from the oven and mix in the dried cranberries. The cranberries will add a beautiful tart contrast to the sweet and savory vegetables. Top the dish with the maple walnuts and, if desired, sprinkle crumbled goat cheese over the top for added creaminess.

6. Serve

Serve this dish warm as a side for your fall meals, or enjoy it as a flavorful vegetarian main. It’s perfect for Thanksgiving, dinner parties, or simply enjoying the seasonal flavors on a cozy night in.

Kitchen Equipment Needed

• Large mixing bowl
• Baking sheet
• Small skillet
• Spatula for tossing vegetables

Tips for the Perfect Roasted Vegetables

• Even Roasting: Make sure to spread the vegetables in a single layer on the baking sheet. If they’re too crowded, they’ll steam instead of roast, and you won’t get that lovely caramelization.
• Tossing Halfway: Don’t forget to toss the vegetables halfway through roasting. This ensures that they cook evenly and get caramelized on all sides.
• Make-Ahead Tip: You can roast the vegetables and prepare the maple walnuts ahead of time. Just reheat the vegetables in the oven before serving and assemble the dish with the fresh toppings.

Recipe Swaps and Variations

• Nuts: If you don’t have walnuts, you can substitute with pecans or even almonds for a different crunch.
• Cheese Variations: Not a fan of goat cheese? Try using feta or blue cheese for a similar creamy texture with a tangy flavor.
• Vegetable Options: Feel free to add other fall vegetables like carrots, parsnips, or sweet potatoes to the roasting mix for even more flavor.

How to Store Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the vegetables in a 350°F (175°C) oven for 10-15 minutes until warmed through. The dish is best served fresh, but the roasted flavors will still shine even after reheating.

Food and Drink Pairings

This Roasted Brussels Sprouts and Butternut Squash dish pairs beautifully with roasted meats like turkey, chicken, or pork. If you’re serving it as a vegetarian main, it also goes well with a side of wild rice or quinoa. For drinks, a dry white wine like Sauvignon Blanc or a light red like Pinot Noir complements the sweet and savory flavors. For non-alcoholic options, a sparkling apple cider or warm herbal tea pairs wonderfully with the fall flavors.

Frequently Asked Questions (FAQ)

Q: Can I use frozen vegetables?
A: While fresh vegetables provide the best texture and flavor, you can use frozen Brussels sprouts and butternut squash in a pinch. Just be sure to thaw and drain them well before roasting.

Q: Can I make this dish vegan?
A: Yes! Simply omit the goat cheese or use a vegan cheese alternative. The dish is naturally vegan if you leave out the cheese.

Q: Can I use fresh cranberries?
A: Dried cranberries work best in this recipe, as fresh cranberries are much more tart. However, if you prefer a stronger tart flavor, you can roast fresh cranberries with the vegetables.

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

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Description

Roasted Brussels sprouts and butternut squash with maple walnuts and cranberries, a perfect sweet and savory side dish for fall or holiday meals.

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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

½ teaspoon cinnamon

1 cup walnut halves

2 tablespoons maple syrup

½ cup dried cranberries

1 ounce goat cheese, crumbled (optional)

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Instructions

Preheat the Oven: Set your oven to 400°F (200°C) to preheat.

Prepare the Vegetables: In a large bowl, combine the Brussels sprouts, butternut squash, and sliced shallot. Drizzle the olive oil over the vegetables and toss to evenly coat.

Season and Roast: Spread the coated vegetables in a single layer on a baking sheet. Season with salt, pepper, and cinnamon. Roast for approximately 30 minutes, tossing halfway through, until the vegetables are tender and starting to caramelize.

Prepare Maple Walnuts: While the vegetables roast, heat a small skillet over medium-high heat. Add the walnut halves and maple syrup, stirring frequently for 2-4 minutes until the syrup thickens and coats the walnuts. Transfer the coated walnuts to a plate to cool.

Assemble: Once the vegetables are done roasting, remove from the oven and mix in the dried cranberries. Top with the maple walnuts and crumbled goat cheese, if desired.

Serve this delicious dish as a side or enjoy it on its own for a burst of fall flavors!

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

Nutrition

• Serving Size: 4 servings
• Calories: 300 kcal per serving