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.
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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
- 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.
- Roast the Brussels sprouts, butternut squash, and shallot with cinnamon.
- Make the maple walnuts.
- Stir the cranberries into the roasted vegetables.
Present!
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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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Roasted Fall Vegetables with Cranberries and Maple Walnuts
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
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.
- Spread the vegetables onto a baking sheet and season with salt, pepper, and cinnamon.
- Roast for about 30 minutes, tossing halfway through, or until tender and just starting to caramelize.
- 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.
- When the vegetables are done roasting, mix in the cranberries and top with the maple walnuts and goat cheese, if using.
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.
Nutrition
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.
Christine Wilke says
This is a great recipe. What is the serving size? I’m having 11 adults and five children for Thanksgiving and wasn’t sure if I should double the recipe but that seems like a lot.
Lauren Vavala Harris says
Hi Christine,
The recipe as it is written is estimated to be about 8 adult-size servings. If you double, then you will likely have leftovers. If you don’t want many leftovers or if not everyone will eat this dish, you could also do 1 1/2 servings (12). The servings can be adjusted in the recipe card on the post and will change the ingredient amounts to for your needs. Hope everyone enjoys this recipe!
– Lauren
Christine Wilke says
Thank you.
bobbie says
I really loved this recipe. I did omit the cinnamon and I drizzled just a smidge of balsamic vinegar over the top and tossed right before serving. This recipe is very hardy and would make a wonderful vegetarian meal.
Morgan says
Any suggestions for replacing the Brussel sprouts ( Im not able to eat them. Otherwise this sounds amazing.
Lauren Vavala Harris says
Hi Morgan!
You can increase the amount of butternut squash if you omit the brussels. You can also swap in other vegetables like broccoli, cauliflower, sweet potatoes or carrots, if you’d like. Please do come back and let us know how it is if you try it with some alternative veggies!!
– Lauren
Rosalie says
This recipe looks incredible! Would you have any guidance on how to adapt it to a large air fryer? Im hoping to make it on Christmas but there will not be any oven space!
Lauren Vavala Harris says
Hi Rosalie! I haven’t made this in an air fryer but did a little research and I think this will work: set air fryer to 400F. Toss Brussels and squash in a little olive oil, sprinkle with salt, pepper, and cinnamon, add to the AF. Cook shaking the basket a few times during, for 10 minutes. Add the shallot and cook another 5 minutes. You can make the maple walnuts ahead of time. Once veggies are done, mix in maple walnuts, cranberries, and goat cheese if you’re using it.
Let me know if you have any other questions,
Lauren
Joanne DeAngelo says
Anyone tried feta cheese instead of goat cheese?
Lauren Vavala says
Hi Joanne,
Feta cheese is a great substitute for goat cheese. It should work out just fine 🙂
– Lauren
Ann says
I made these vegetable the other night, and they were delicious! Probably my new favorite fall vegetable dish! Will definitely make these again!
Amy Liu Dong says
Such an easy and delicious dish to make.
I will def add this to my holiday recipe lists.
Jodi says
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!
Marina Goodwin says
This was such a perfect dish to ring in fall! My family loved it…Thanks for the recipe!
Mani says
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?
Lauren Vavala says
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
Linda says
This makes a perfect addition to the holiday menu and I’m in love with this combo!
Gwynn Galvin says
I love the change of seasons and this recipe will make that even more delicious! Love the colors too!
Liz says
Those colors caught my eye right away! Looks and sounds delicious!
Traci says
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!
Kelly Anthony says
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.
Danielle Wolter says
I’m all about the fall stuff! This sounds just incredible. I never though to pair brussels with squash – great idea!
Annie @ Annie's Noms says
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!
Demeter says
This looks amazing! I’m definitely adding this to my holiday table!