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.
Servings: 8 servings
- 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
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.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- 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.
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