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Roasted Butternut Squash medley with brussels sprouts, cranberries, walnuts, and goat cheese with a spatula lifting some up
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5 from 7 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American, Gluten Free, Vegetarian
Diet: Gluten Free, Vegetarian
Servings: 8 servings
Calories: 199kcal


  • 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.
    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



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.


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