Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries is a warm, sweet, and savory fall side dish that is easy to make.
- Introduction — Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
- Why make Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
- How to make Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
- Ingredients for Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
- Directions for Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
- How to serve Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
- How to store Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
- Tips to make Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
- Variation for Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
- FAQs about Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
Introduction — Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
This Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries recipe is full of color and simple flavors.
It works well for weeknights and holiday meals and pairs nicely with other autumn dishes.
For another take on roasted squash and sprouts, try the butternut squash and Brussels sprouts recipe for different spice ideas.
Why make Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
This Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries dish is worth making for a few clear reasons.
- It blends sweet, nutty, and tangy flavors in one pan.
- It is quick to roast and needs little hands-on time.
- It looks festive and adds bright color to the table.
How to make Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
Follow clear steps to make this Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries in one baking sheet.
If you like crispier sprouts, see a method used in recipes like crispy roasted Brussels sprouts with blue cheese and bacon for extra browning tips.
Ingredients for Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
- 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)
Directions for Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: In a large bowl, toss the halved Brussels sprouts, cubed butternut squash, and sliced shallots with the olive oil until well coated.
- Season and Roast: Spread the vegetables evenly on a baking sheet. Sprinkle with salt, pepper, and cinnamon. Roast for about 30 minutes, tossing halfway, until tender and caramelized.
- Make the Maple Walnuts: While the vegetables roast, heat a small skillet over medium-high. Add walnut halves and maple syrup. Stir for 2–4 minutes until syrup thickens and coats the nuts. Transfer to a plate to cool.
- Combine and Serve: Mix the roasted vegetables with dried cranberries. Top with maple walnuts and crumbled goat cheese if you like. Serve right away.
How to serve Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
Serve the Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries warm from the oven.
- As a side: Pair with roast chicken, turkey, or pork.
- For a grain bowl: Spoon over rice or quinoa and add a protein.
- For holidays: Add to your holiday spread for color and crunch.
How to store Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
Store leftovers of Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries in an airtight container.
- Refrigerate for up to 4 days.
- Reheat gently in a 350°F (175°C) oven or in a skillet to keep the squash from getting soggy.
- Keep the maple walnuts separate if you want them to stay crunchy.
Tips to make Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
These tips help your Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries turn out well every time.
- Cut vegetables evenly so they roast at the same speed.
- Do not crowd the pan; use two pans if needed for better caramelizing.
- Want to add this dish to a pasta plate? See how it works with a simple pasta like garlic white wine pasta with roasted Brussels sprouts for a full meal.
Variation for Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
Try small changes to vary this Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries.
- Make it vegan: Skip the goat cheese or use a vegan crumble.
- Swap nuts: Use pecans instead of walnuts for a different crunch.
- Add spice: Sprinkle red pepper flakes before roasting for heat.
FAQs about Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
Q: Can I use frozen butternut squash for this Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries?
A: Yes. Thaw and pat dry so it roasts instead of steams. Roast a bit longer if pieces are wet.
Q: How can I make this Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries nut-free?
A: Skip the maple walnuts and toast sunflower seeds or pumpkin seeds instead for crunch.
Q: Where can I buy good maple syrup for the maple walnuts?
A: You can buy maple syrup online; Buy it here.
Q: Can I prepare Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries ahead?
A: Yes. Roast the vegetables a day ahead and store them. Add the maple walnuts and cranberries right before serving to keep nuts crunchy.
Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
Ingredients
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 3 cups butternut squash, cubed
- 1 medium shallot, sliced
Seasoning
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon cinnamon
Maple Walnuts
- 1 cup walnut halves
- 2 tablespoons maple syrup
Finishing Touches
- 1/2 cup dried cranberries
- 1 ounce goat cheese, crumbled (optional) Skip for a vegan option.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts, cubed butternut squash, and sliced shallots with the olive oil until well coated.
Roasting
- Spread the vegetables evenly on a baking sheet. Sprinkle with salt, pepper, and cinnamon.
- Roast for about 30 minutes, tossing halfway, until tender and caramelized.
Making the Maple Walnuts
- While the vegetables roast, heat a small skillet over medium-high. Add walnut halves and maple syrup.
- Stir for 2-4 minutes until syrup thickens and coats the nuts. Transfer to a plate to cool.
Combining
- Mix the roasted vegetables with dried cranberries. Top with maple walnuts and crumbled goat cheese if desired. Serve right away.
