Roasted Fall Vegetables with Cranberries and Maple Walnuts

Why You’ll Love This Recipe

This dish is a celebration of fall’s best flavors. The roasted Brussels sprouts and butternut squash provide a hearty and savory base, while the dried cranberries introduce a burst of sweetness. The maple walnuts bring a warm, caramelized crunch that ties everything together. It’s quick, easy to make, and visually stunning, making it the perfect side dish for any occasion. Plus, it’s gluten-free and vegetarian, so it’s a crowd-pleaser for all dietary preferences. If you’re looking for a recipe that captures the essence of autumn, this one hits all the right notes!

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, combine the Brussels sprouts, butternut squash, and shallots. Drizzle with olive oil and toss until well coated.

3. Spread the vegetables evenly on a baking sheet. Season with salt, pepper, and cinnamon.

4. Roast the vegetables for about 30 minutes, tossing halfway through, until they are tender and beginning to caramelize.

5. While the vegetables roast, add the walnut halves and maple syrup to a small skillet over medium-high heat. Stir frequently and cook for 2-4 minutes until the syrup thickens and coats the walnuts. Remove from heat and transfer the walnuts to a plate to cool.

6. Once the vegetables are done, remove them from the oven. Stir in the dried cranberries and top with the maple walnuts and crumbled goat cheese, if using.

Servings and Timing

• Servings: 8 servings

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Nuts: If you prefer pecans, you can easily swap them out for the walnuts for a slightly different flavor profile.

• Cheese: Skip the goat cheese for a dairy-free version, or substitute with feta for a tangy alternative.

• Add-ins: For extra flavor, you can add a handful of chopped fresh herbs like thyme or rosemary before roasting.

• Sweetness: If you prefer a sweeter version, increase the maple syrup amount or add a drizzle of honey after roasting.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: To reheat, simply microwave for 1-2 minutes or heat in a 350°F (175°C) oven for about 10 minutes until warmed through.

FAQs

1. How can I make this recipe ahead of time?

You can prepare the vegetables and roast them a day in advance. Simply store them in the fridge and reheat them before serving. The maple walnuts can also be made ahead of time and stored in an airtight container.

2. Can I use frozen butternut squash?

While fresh butternut squash works best for this recipe, you can use frozen butternut squash if needed. Just ensure it is thawed and patted dry before roasting to prevent excess moisture.

3. Is this recipe vegan?

This recipe can be made vegan by omitting the goat cheese or substituting it with a plant-based cheese alternative.

4. Can I make this recipe spicy?

To add a bit of heat, you can sprinkle some chili flakes or a dash of cayenne pepper over the vegetables before roasting.

5. Can I use a different type of nut?

Yes, pecans or even almonds can be substituted for walnuts in this recipe, depending on your preference.

6. What other vegetables can I add?

You can add root vegetables like carrots, parsnips, or sweet potatoes to the mix. Just make sure they’re cut into similar-sized pieces for even cooking.

7. How do I know when the vegetables are done?

The vegetables should be tender and lightly caramelized, with crispy edges, indicating they’re perfectly roasted. You can easily test doneness by poking them with a fork or knife.

8. Can I make this recipe without cranberries?

Yes, if cranberries aren’t available or you prefer a different fruit, you could substitute dried cherries, raisins, or even sliced apples for a different twist.

9. Can I skip the cinnamon?

If you’re not a fan of cinnamon, feel free to omit it, or substitute with another warm spice like nutmeg or allspice.

10. Can I use pre-chopped vegetables?

Absolutely! To save time, you can purchase pre-chopped butternut squash and halved Brussels sprouts from the produce section.

Conclusion

This Roasted Fall Vegetables with Cranberries and Maple Walnuts recipe is the perfect combination of savory, sweet, and crunchy. With minimal prep time and a delightful array of flavors, it’s sure to become a go-to side dish for your fall and holiday meals. Whether you’re serving it for Thanksgiving, a family dinner, or simply a cozy weeknight meal, this dish is bound to impress. Enjoy the comforting flavors of autumn in every bite!

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