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You are here: Home / Recipes / Side Dishes / Roasted Fall Vegetables (with Cranberries and Maple Walnuts)

Roasted Fall Vegetables (with Cranberries and Maple Walnuts)

Published September 23, 2020. Last updated March 16, 2022 by Lauren Vavala

Thanks for sharing!

Close up of fall vegetable medley on a white plate with a wood turner under some
2 images of roasted fall vegetables separated by text overlay

This easy-to-make Roasted Fall Vegetables recipe is a delicious blend of savory butternut squash, Brussels sprouts and shallot with bursts of cranberry sweetness in every bite. Maple walnuts add texture and crunch, while optional creamy goat cheese brings a hint of tanginess.

Overhead of roasted fall vegetables including butternut squash, brussels sprouts, cranberries and walnut on a rectangular white plate over a white board with extra cranberries and walnuts on the side

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As a food lover, I definitely enjoy every food “season,” but there is just something extra special about fall. The pumpkins, squash, warm spices, and comforting vibes just makes every bite that much better.

In my attempt to try to keep the food comforting without leaving you with that stuffed feeling, I have created this incredibly flavorful recipe for a Roasted Fall Vegetables side dish.

This beauty is loaded with sweet and savory bits of butternut squash, Brussels sprouts, shallots, and cranberries. The walnuts on top are glazed with maple syrup (a step that takes only a couple minutes, and is so worth the extra effort!) for added sweetness.

I love the tangy taste of goat cheese in this recipe, but if you’re not a fan simply omit it. The dish is still really tasty without it.

Why This Recipe Works

This is a very easy recipe to make with a delicious combination of savory and sweet flavors. The butternut squash, Brussels sprouts and shallot can be roasted together while the remainder of the dish takes just minutes to finish.

It’s a beautiful, colorful side dish recipe to accompany any fall dinner, but is especially perfect for Thanksgiving and even Christmas dinner. As a former vegetarian, I would also say that you can definitely enjoy this recipe as the main dish, as well.

It’s naturally gluten free and vegetarian.

How to Make Roasted Fall Vegetables

Ingredients

Ingredients for roasted butternut squash with brussels sprouts, cranberries, and maple walnuts on a white background

  • To save time, you can look for prepped fresh butternut squash and Brussels sprouts in the produce section of your local grocery store.
  • Using fresh vegetables is highly recommended for the best flavor and texture.
  • If you are not a fan of walnuts, you can use pecans instead or omit them all together.
  • The goat cheese is optional.

The full recipe and instructions can be found in the recipe card at the bottom of this post.

Prep!

Before you begin cooking, dice the butternut squash into approximately 1/2-inch cubes and trim and halve your Brussels sprouts. You will also need to slice the shallot.

Preheat your oven to 400°F.

Create!

Making this recipe is very simple. There are only a few steps.

Butternut squash cube, brussels sprouts and shallots on a baking sheet

  1. Roast the Brussels sprouts, butternut squash, and shallot with cinnamon.
  2. Make the maple walnuts.
  3. Stir the cranberries into the roasted vegetables.

Present!

Close up of roasted fall vegetables with cranberries and walnuts on a white plate with a wood turner under some

Add the vegetables to a serving dish or bowl and top with the walnuts and crumbled goat cheese, if using.

Tips and Techniques

  • To save time look for already prepped Brussels sprouts and butternut squash cubes in the produce section of your grocery store.
  • For best results use fresh butternut squash and Brussels sprouts.
  • You can substitute pecans for the walnuts, if preferred.
  • Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.

FAQ’s

Can Fresh Cranberries Be Used Instead Of Dried?

Yes. Roast them with the butternut squash and Brussels. Because fresh cranberries are not as sweet, you may want to stir in an extra tablespoon of maple syrup after they are done cooking.

Why Do My Roasted Vegetables Burn?

As some vegetables roast, sugars are released. You want them to caramelize for a more intense flavor, but not burn. Toss the vegetables a few times while roasting and keep a close eye on them to prevent burning.

More Butternut Squash Recipes

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Butternut Squash Flatbread
Fall’s best flavors come together in this delicious recipe for Butternut Squash Flatbread. The base is a butternut squash puree with warm cinnamon and sweet maple syrup. It’s topped with apples, pecans, shallots, and kale. This flatbread can be served as an appetizer or as the main dish.
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This savory Butternut Squash Soup is the perfect meal for fall and can be enjoyed all all the way through winter. This smooth, velvety soup is also gluten free and low carb.
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Love this Roasted Fall Vegetables recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Roasted Butternut Squash medley with brussels sprouts, cranberries, walnuts, and goat cheese with a spatula lifting some up
Print

Roasted Fall Vegetables with Cranberries and Maple Walnuts

This easy-to-make Roasted Fall Vegetables recipe is a delicious blend of savory butternut squash, Brussels sprouts and shallot with bursts of cranberry sweetness in every bite. Maple walnuts add texture and crunch, while optional creamy goat cheese brings a hint of tanginess.
Course Side Dish
Cuisine American, Gluten Free, Vegetarian
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 199kcal
Author Lauren Harris

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
US Customary - Metric

Instructions

  • Preheat your oven to 400°F.
  • Add the Brussels sprouts, butternut squash, and shallots to a large bowl. Pour in the olive oil and toss to coat.
    Brussels sprouts, butternut squash and shallots in a glass bowl with a wood spoon
  • Spread the vegetables onto a baking sheet and season with salt, pepper, and cinnamon.
    Butternut squash cubes, brussels sprouts and shallots on a baking sheet
  • Roast for about 30 minutes, tossing halfway through, or until tender and just starting to caramelize.
    Roasted Brussels sprouts, butternut squash and shallots on a baking sheet
  • Meanwhile, add the walnuts and maple syrup to a small skillet over medium-high heat. Cook for 2-4 minutes, stirring frequently, until the syrup thickens and coats the walnuts. Remove to a plate to cool.
    Maple walnut in a small skillet on a white background
  • When the vegetables are done roasting, mix in the cranberries and top with the maple walnuts and goat cheese, if using.
    Roasted Fall Vegetables with cranberries, maple walnuts, and goat cheese on a white plate

Notes

Tips and Techniques

  • To save time look for already prepped Brussels sprouts and butternut squash cubes in the produce section of your grocery store.
  • For best results use fresh butternut squash and Brussels sprouts.
  • You can substitute pecans for the walnuts, if preferred.
  • Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 199kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 492mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6008IU | Vitamin C: 60mg | Calcium: 69mg | Iron: 2mg

This recipe was originally posted on October 22, 2018. It was updated with new images, more thorough instructions, tips, techniques, FAQ’s and video in September 2020.

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Filed Under: Gluten Free, Main Dish, Recipes, Side Dishes, Vegetarian

Comments

  1. Ann says

    October 23, 2022 at 10:32 am

    I made these vegetable the other night, and they were delicious! Probably my new favorite fall vegetable dish! Will definitely make these again!

    Reply
  2. Amy Liu Dong says

    October 22, 2022 at 11:28 am

    Such an easy and delicious dish to make.
    I will def add this to my holiday recipe lists.

    Reply
  3. Jodi says

    October 3, 2022 at 8:45 pm

    Just got done roasting so I haven’t put all together yet but everything is delicious as separate items. I added a little cayenne for some heat with the sweet!

    Reply
  4. Marina Goodwin says

    September 14, 2022 at 1:07 pm

    This was such a perfect dish to ring in fall! My family loved it…Thanks for the recipe!

    Reply
  5. Mani says

    November 20, 2021 at 2:09 pm

    I have a 30 minute drive…would you recommend adding the syrup before I leave or when I arrive to where I’m going? Also will everything still taste good 30 minutes later?

    Reply
    • Lauren Vavala says

      November 20, 2021 at 5:43 pm

      Hi Mani! You can add the syrup anytime after the veggies are done roasting. You just don’t want to cook them in the syrup because it can burn. So, if you’re reheating the dish when you get where you’re going, then I’d add it after reheating just to be safe.

      – Lauren

      Reply
  6. Linda says

    October 2, 2021 at 1:02 am

    This makes a perfect addition to the holiday menu and I’m in love with this combo!

    Reply
  7. Gwynn Galvin says

    October 1, 2021 at 9:50 am

    I love the change of seasons and this recipe will make that even more delicious! Love the colors too!

    Reply
  8. Liz says

    October 1, 2021 at 7:19 am

    Those colors caught my eye right away! Looks and sounds delicious!

    Reply
  9. Traci says

    October 29, 2018 at 11:19 am

    I’m in love with butternut squash AND Brussels sprouts, so this recipe is a win win! I’m certain this won’t last long on the Thanksgiving table. Thanks for sharing…just pinned!

    Reply
  10. Kelly Anthony says

    October 29, 2018 at 9:40 am

    The colors and flavors of the recipe look will be the perfect addition to the holiday menu. I love the goat cheese as an option too.

    Reply
  11. Danielle Wolter says

    October 29, 2018 at 9:17 am

    I’m all about the fall stuff! This sounds just incredible. I never though to pair brussels with squash – great idea!

    Reply
  12. Annie @ Annie's Noms says

    October 29, 2018 at 9:16 am

    I’m exactly the same when it comes to Winter/Autumn. Right now I’m like “ooooh I want all the pumpkin” but I know that in February I’ll be itching to get in the kitchen and make and eat lighter flavours! Right now, this dish is calling my name! I love roasted veg, something magic happens to butternut squash in the oven and I am going to have to make this – all the flavours together sound and look fantastic!

    Reply
  13. Demeter says

    October 29, 2018 at 8:11 am

    This looks amazing! I’m definitely adding this to my holiday table!

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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