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Roasted Fall Vegetables with Cranberries and Maple Walnuts

Roasted Fall Vegetables with Cranberries and Maple Walnuts
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Roasted Fall Vegetables with Cranberries and Maple Walnuts is the ultimate autumn side dish that combines the natural sweetness of butternut squash with the earthy flavor of Brussels sprouts. This colorful medley is not only visually appealing but also packed with nutrients, making it perfect for family gatherings or cozy weeknight dinners. The addition of tart cranberries and crunchy maple-glazed walnuts elevates this dish to a new level of deliciousness. With minimal prep and easy roasting, this recipe showcases seasonal produce while bringing warmth to your table.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 400°F.
  2. In a large bowl, combine Brussels sprouts, butternut squash, and shallots. Drizzle with olive oil and toss to coat.
  3. Spread the vegetables on a baking sheet in a single layer. Season with salt, pepper, and cinnamon. Roast for about 30 minutes, tossing halfway through until tender and caramelized.
  4. Meanwhile, in a skillet over medium heat, combine walnuts and maple syrup. Stir for 2-4 minutes until the walnuts are coated.
  5. Once the vegetables are roasted, mix in cranberries and top with maple walnuts before serving warm.

Nutrition

Find it online: https://simpledishmagic.com/roasted-fall-vegetables-with-cranberries-and-maple-walnuts/