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 (200°C).
- In a large bowl, combine the Brussels sprouts, butternut squash, and shallots. Drizzle with olive oil and toss until well coated.
- Spread the vegetables evenly on a baking sheet. Season with salt, pepper, and cinnamon.
- Roast the vegetables for about 30 minutes, tossing halfway through, until they are tender and beginning to caramelize.
- 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.
- 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.
Notes
- For a dairy-free version, skip the goat cheese or use a plant-based cheese alternative.
- You can swap pecans for the walnuts if preferred.
- If you prefer a spicier version, sprinkle chili flakes or cayenne pepper on the vegetables before roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This recipe can be made ahead by preparing the vegetables and maple walnuts a day in advance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 15g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 1.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
