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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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.
