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
Calories: 199kcal
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.
Video
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
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