Roasted Fall Vegetables with Cranberries and Maple Walnuts

If you’re looking for a cozy, heartwarming dish to brighten up your fall table, this Roasted Fall Vegetables with Cranberries and Maple Walnuts recipe is just what you need! It brings together the sweetness of butternut squash and the earthy goodness of Brussels sprouts, all perfectly roasted to caramelized perfection. The added pop of cranberries and the crunch from maple-glazed walnuts make each bite a delightful experience. Whether you’re hosting a family gathering or simply want a comforting side dish for a busy weeknight dinner, this recipe is bound to become a favorite.

What makes this dish truly special is how easily it fits into any occasion. It’s not just delicious; it’s also packed with wholesome ingredients that will leave everyone feeling satisfied. Plus, it’s an excellent way to showcase the beautiful produce of the season.

Why You’ll Love This Recipe

• Easy Preparation: With just a few simple steps, you can have this dish ready in under an hour!
• Family-Friendly: Kids and adults alike will love the sweet and savory flavors that come together beautifully.
• Make-Ahead Convenience: Roast the vegetables in advance and reheat for quick weeknight meals.
• Delicious Flavor: The combination of roasted veggies, tart cranberries, and sweet maple walnuts is unforgettable!

Ingredients You’ll Need

Gathering simple, wholesome ingredients is half the fun! For this Roasted Fall Vegetables with Cranberries and Maple Walnuts recipe, you’ll need:

For the Vegetables

• 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

For the Topping

• 1 cup walnut halves
• 2 tablespoons maple syrup
• 1/2 cup dried cranberries
• 1 ounce goat cheese, crumbled (optional)

Variations

This recipe is versatile, allowing you to get creative based on what you have on hand or your personal preferences. Here are some tasty variations:

• Add more greens: Toss in some kale or spinach for added nutrients.
• Change up the nuts: Try pecans or almonds if walnuts aren’t your favorite.
• Spice it up: Add a pinch of cayenne pepper for a bit of heat!
• Make it vegan: Skip the goat cheese or use a dairy-free alternative.

How to Make Roasted Fall Vegetables with Cranberries and Maple Walnuts

Step 1: Preheat Your Oven

Preheat your oven to 400°F. This ensures that your vegetables roast evenly while developing that perfect caramelization that adds flavor.

Step 2: Prepare the Vegetables

In a large bowl, combine your trimmed Brussels sprouts, cubed butternut squash, and sliced shallots. Drizzle with olive oil and toss everything together until well-coated. This step is essential as it helps all those wonderful seasonings stick to the veggies!

Step 3: Season and Roast

Spread the seasoned vegetables onto a baking sheet in a single layer. Sprinkle salt, pepper, and cinnamon over them—this will enhance their natural sweetness during roasting. Bake for about 30 minutes, tossing halfway through so they cook evenly. Keep an eye on them; you want them tender with just a hint of caramelization.

Step 4: Prepare Maple Walnuts

While your veggies are roasting, grab a small skillet over medium-high heat. Add walnut halves along with maple syrup. Stir frequently for about 2-4 minutes until the syrup thickens and coats the walnuts nicely. This step adds an irresistible crunch and sweet flavor that pairs perfectly with your roasted vegetables.

Step 5: Combine Everything

Once your veggies are beautifully roasted, mix in dried cranberries while they’re still warm. Then top everything off with those delicious maple walnuts and crumbled goat cheese if you’re using it. Serve warm as a delightful side dish that’s sure to impress!

Pro Tips for Making Roasted Fall Vegetables with Cranberries and Maple Walnuts

When it comes to perfecting your roasted fall vegetables, a few simple tips can make all the difference in flavor and texture!

• Choose fresh ingredients: Using fresh, seasonal vegetables not only enhances the flavor but also ensures that your dish is vibrant and nutritious.
• Don’t overcrowd the pan: Spreading the vegetables out in a single layer allows them to roast evenly and caramelize beautifully, creating that delightful texture you want.
• Adjust seasoning to taste: Feel free to experiment with different herbs and spices. Adding a pinch of nutmeg or rosemary can bring an exciting twist to the flavor profile.
• Make it ahead of time: This dish can be prepared in advance! Simply roast the vegetables, cool them completely, and store in an airtight container in the fridge. Reheat before serving for a quick and easy side.
• Add a splash of acidity: A squeeze of lemon juice or balsamic vinegar right before serving brightens up the flavors and balances the sweetness from the maple syrup and cranberries.

How to Serve Roasted Fall Vegetables with Cranberries and Maple Walnuts

Presentation is key when it comes to serving this colorful dish! The vibrant oranges, greens, and reds will surely catch everyone’s eye at your table. Here are some ideas on how to serve it beautifully.

Garnishes

• Chopped fresh herbs: Sprinkling some chopped parsley or thyme adds a fresh pop of color and enhances the earthy flavors of the dish.
• Pomegranate seeds: These little jewels not only look stunning but also add a burst of tartness that complements the sweetness of the cranberries.
• A drizzle of balsamic glaze: A light drizzle over the top can elevate both presentation and flavor, adding depth to each bite.

Side Dishes

• Quinoa Salad: A refreshing quinoa salad with cucumbers, cherry tomatoes, and a lemon vinaigrette pairs nicely with these roasted veggies while adding protein for a well-rounded meal.
• Garlic Mashed Potatoes: Creamy garlic mashed potatoes are a comforting classic that balance out the sweet notes in this dish, making for an indulgent side.
• Lentil Soup: A hearty lentil soup full of spices complements the roasted fall vegetables perfectly, providing warmth on chilly nights.
• Green Bean Almondine: Lightly sautéed green beans with toasted almonds offer a crunchy contrast to your roasted veggies while maintaining that fall harvest theme.

With these tips and serving suggestions, your Roasted Fall Vegetables with Cranberries and Maple Walnuts will be sure to impress! Enjoy every delicious bite!

Make Ahead and Storage

This Roasted Fall Vegetables with Cranberries and Maple Walnuts recipe is perfect for meal prep! It allows you to enjoy a wholesome side dish throughout the week, making your dinner planning easy and delightful.

Storing Leftovers

• Store any leftover roasted vegetables in an airtight container.
• Keep in the refrigerator for up to 4 days.
• Allow the dish to cool completely before sealing it in the container to prevent moisture buildup.

Freezing

• For longer storage, freeze the roasted vegetables in a freezer-safe bag or container.
• Make sure to remove as much air as possible to prevent freezer burn.
• The vegetables will maintain their best quality for up to 3 months.

Reheating

• To reheat, simply warm the vegetables in a preheated oven at 350°F until heated through (about 10-15 minutes).
• Alternatively, you can microwave individual servings for 1-2 minutes until hot.
• If desired, add a drizzle of olive oil before reheating for extra flavor.

FAQs

Here are answers to some common questions about this delicious recipe.

Can I make Roasted Fall Vegetables with Cranberries and Maple Walnuts ahead of time?

Absolutely! You can prepare this dish ahead and store it in the fridge or freezer. Simply roast the vegetables, let them cool, and follow the storage instructions above.

What goes well with Roasted Fall Vegetables with Cranberries and Maple Walnuts?

These roasted veggies pair beautifully with grilled chicken or quinoa for a complete meal. They also make a fantastic addition to salads!

Are there any substitutes for goat cheese in this recipe?

If you’re looking for alternatives to goat cheese, consider using crumbled feta or nutritional yeast for a cheesy flavor without dairy.

Can I use different vegetables in the Roasted Fall Vegetables with Cranberries and Maple Walnuts recipe?

Yes! Feel free to swap in your favorite seasonal root vegetables such as sweet potatoes or carrots. Just adjust cooking times as needed for different textures.

Final Thoughts

I hope you find joy in making this Roasted Fall Vegetables with Cranberries and Maple Walnuts recipe! It’s not just a side dish; it’s a celebration of fall flavors that will surely impress your family and friends. Enjoy every bite of this colorful medley on your table, and don’t hesitate to share your experiences. Happy cooking!