Dinner

Roasted Fall Vegetables with Cranberries and Maple Walnuts Recipe

ByRita Bennet December 14, 2025December 14, 2025

Introduction

Enjoy the rich flavors of autumn with this Roasted Fall Vegetables dish featuring Brussels sprouts, butternut squash, and sweet cranberries. Topped with maple-glazed walnuts and optional goat cheese, it’s a perfect side or light meal bursting with seasonal goodness.

A wooden spatula holds a colorful mix of roasted vegetables and nuts over a white marbled surface. The dish has three main layers: the bottom layer is made of bright orange cubed butternut squash with a soft texture, the middle layer consists of halved Brussels sprouts with green and slightly charred outer leaves, and the top layer is sprinkled with whole brown walnuts and small white crumbles of goat cheese, along with scattered dark red dried cranberries adding pops of color. The overall look is warm, fresh, and inviting. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F.
Step 2: In a large bowl, combine the Brussels sprouts, butternut squash, and sliced shallots. Drizzle with olive oil and toss to coat evenly.

Step 3: Spread the vegetables onto a baking sheet and season with salt, pepper, and cinnamon.
Step 4: Roast the vegetables for about 30 minutes, tossing halfway through, until they are tender and beginning to caramelize.
Step 5: While the vegetables roast, place the walnuts and maple syrup in a small skillet over medium-high heat. Cook for 2-4 minutes, stirring frequently, until the syrup thickens and coats the walnuts. Transfer to a plate to cool.

Step 6: When roasting is complete, toss the vegetables with dried cranberries. Top with the maple walnuts and crumbled goat cheese if desired before serving.

Tips & Variations

Swap butternut squash with sweet potatoes for a different flavor and texture.
Use pecans instead of walnuts for a softer nut texture.

For a vegan option, omit the goat cheese or substitute with vegan cheese.
Add a sprinkle of fresh thyme or rosemary before roasting for extra aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to preserve the texture of the roasted vegetables and walnuts.

How to Serve

A long, white rectangular plate is filled with a colorful mix of roasted Brussels sprouts, orange cubed butternut squash, and bright red dried cranberries, all scattered evenly. Large, light brown walnut halves are placed on top, adding texture and contrast. The Brussels sprouts are halved and show a slight char with a mix of green and brown hues. The butternut squash cubes are firm and bright orange, while the dried cranberries are small, wrinkled, and shiny. The plate sits on a white marbled surface with a wooden cutting board partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the vegetables and prepare the maple walnuts in advance. Store them separately and combine just before serving to keep the textures fresh.