Roasted Fall Vegetables with Cranberries and Maple Walnuts Recipe
This Roasted Fall Vegetables with Cranberries and Maple Walnuts recipe features a vibrant, seasonal mix of roasted Brussels sprouts, butternut squash, and shallots, enhanced with warm cinnamon and sweet-tart dried cranberries. Topped with crunchy maple-glazed walnuts and optional creamy goat cheese, this dish is a perfect side for autumn meals or a cozy holiday gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Fall/Seasonal
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 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
Maple Walnuts
- 1 cup walnut halves
- 2 tablespoons maple syrup
Additional Ingredients
- 1/2 cup dried cranberries
- 1 ounce goat cheese, crumbled (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) to prepare for roasting the vegetables.
- Prepare the vegetables: In a large bowl, combine the trimmed and halved Brussels sprouts, cubed butternut squash, and sliced shallot. Drizzle them with olive oil and toss thoroughly to ensure they are evenly coated.
- Season and roast: Spread the coated vegetables evenly on a baking sheet. Sprinkle with salt, pepper, and cinnamon to add warmth and flavor. Roast in the preheated oven for about 30 minutes, tossing the vegetables halfway through roasting to promote even caramelization and tenderness.
- Prepare the maple walnuts: While the vegetables roast, heat a small skillet over medium-high heat. Add the walnut halves and pour in the maple syrup. Stir frequently for 2-4 minutes until the syrup thickens and coats the walnuts evenly. Remove the walnuts to a plate to cool and harden slightly.
- Combine and garnish: Once the vegetables are roasted and tender, transfer them to a serving dish. Mix in the dried cranberries for a tart burst of flavor. Top the mix with the cooled maple walnuts and, if desired, sprinkle crumbled goat cheese on top for a creamy contrast.
Notes
- For a nuttier flavor, toast the walnuts lightly before glazing with maple syrup.
- The goat cheese is optional; you can substitute with feta or omit for a dairy-free version.
- Adjust roasting time depending on the size of the vegetable cubes for even cooking.
- This dish pairs wonderfully with roasted meats, grain bowls, or as a hearty vegetarian side.
- To make this recipe vegan, omit the goat cheese or use a plant-based cheese alternative.
Keywords: roasted vegetables, fall recipe, Brussels sprouts, butternut squash, cranberries, maple walnuts, autumn side dish, vegetarian
