Fall Harvest Vegetables and Walnuts Up Close
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5 from 4 votes

Roasted Butternut Squash and Brussels Sprouts Medley

Cinnamon Roasted Butternut Squash and Brussels Sprouts Medley is a delicious blend of savory butternut squash and Brussels sprouts with bursts of cranberry sweetness! Walnuts add texture and even more flavor!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American, Gluten Free, Vegetarian
Servings: 8 servings
Calories: 188
Author: Lauren

Ingredients

  • 1 pound Brussels sprouts * trimmed and quartered
  • 2 Cups butternut squash * cubed
  • 1 Tablespoon olive oil
  • 1 medium shallot * diced small
  • salt and pepper
  • 1/2 teaspoon cinnamon
  • 1 Cup walnut halves
  • 2 Tablespoons maple syrup
  • 1/2 Cup dried cranberries
  • goat cheese crumbles * 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 foil or Silpat-lined 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 walnuts.
  • Top with crumbles goat cheese, if desired.

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.
  • Can fresh cranberries be used instead of dried? Yes! Use 1 Cup and 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.
  • Store leftovers in an air-tight container in the refrigerator and use within 3-4 days.

Nutrition

Serving: 1serving | Calories: 188kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 419mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4150IU | Vitamin C: 55.8mg | Calcium: 60mg | Iron: 1.5mg