Can I use fresh cranberries instead of dried cranberries in this recipe?

Yes, you can use fresh cranberries in place of dried cranberries. Simply roast them alongside the butternut squash and Brussels sprouts. Since fresh cranberries are less sweet, you may want to add an extra tablespoon of maple syrup after roasting to balance the flavors.

How do I prevent my roasted vegetables from burning?

To prevent burning, toss the vegetables halfway through the roasting process. This ensures they cook evenly and caramelize without over-browning. Keep a close eye on them, as some vegetables can burn quickly once the sugars start to caramelize.

Can I make this recipe ahead of time?

Yes, you can prep the vegetables ahead of time by chopping them and storing them in the fridge. When you’re ready to roast, simply follow the steps to roast the vegetables and top with the walnuts and goat cheese. The dish can also be stored in an airtight container for 3-4 days in the refrigerator.

Roasted Fall Vegetables: Delicious Recipe with Maple Walnuts

Description

Roasted Fall Vegetables are a delicious side dish that combines savory butternut squash, Brussels sprouts, shallots, and cranberries. The addition of maple-glazed walnuts and optional goat cheese makes this dish a perfect balance of sweet and savory flavors, ideal for fall meals or holiday gatherings.

Ingredients

Scale

1 pound Brussels sprouts, trimmed and halved
3 cups butternut squash, cubed
1 medium shallot, sliced
1 tablespoon olive oil
Salt, to taste
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)

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Instructions

Preheat your oven to 400°F (200°C).
Dice the butternut squash into 1/2-inch cubes, trim and halve the Brussels sprouts, and slice the shallot.
Place the vegetables in a large bowl, drizzle with olive oil, and toss to coat. Season with salt, pepper, and cinnamon.
Spread the vegetables on a baking sheet in a single layer and roast for about 30 minutes, tossing halfway through, until tender and caramelized.
While the vegetables are roasting, heat a small skillet over medium-high heat. Add the walnuts and maple syrup. Stir frequently for 2-4 minutes until the syrup thickens and coats the walnuts. Remove from heat and set aside.
Once the vegetables are roasted, stir in the dried cranberries and top with the maple-glazed walnuts and crumbled goat cheese (if using).
Serve immediately and enjoy!

Notes

For best results, use fresh butternut squash and Brussels sprouts.
If you prefer pecans over walnuts, feel free to substitute.
You can prepare the vegetables ahead of time and roast them when ready to serve.
Store leftovers in an airtight container in the fridge for up to 3-4 days.

Nutrition

Serving Size: 1 serving
Calories: 199 kcal
Sugar: 11g
Sodium: 18mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 5g
Protein: 5g
Cholesterol: 1mg