Roasted Fall Vegetables with Cranberries and Maple Walnuts
Discover the delightful flavors of Roasted Fall Vegetables with Cranberries and Maple Walnuts, a vibrant side dish that captures the essence of autumn. This recipe features savory butternut squash and Brussels sprouts enhanced by sweet cranberries, while maple-coated walnuts add a satisfying crunch. Perfect for holiday gatherings or cozy family dinners, this dish is not only visually appealing but also packed with nutrients. With minimal prep time and customizable options, you can easily adapt it to suit your taste preferences. Enjoy the comforting taste of fall in every bite!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
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
- dried cranberries, for mixing with roasted veggies
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix Brussels sprouts, cubed butternut squash, and sliced shallots. Drizzle with olive oil and toss well.
- Season with salt, pepper, and cinnamon before spreading evenly on a baking sheet.
- Roast for about 30 minutes, tossing halfway through for even cooking.
- Meanwhile, toast walnut halves in a small skillet with maple syrup over medium heat until coated, about 2-4 minutes.
- Once the vegetables are tender, mix in dried cranberries and top with maple walnuts before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg