Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
A warm, sweet, and savory fall side dish featuring roasted Brussels sprouts and butternut squash topped 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.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat gently in a 350°F (175°C) oven or in a skillet to maintain texture.