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Roasted Fall Vegetables with Cranberries and Maple Walnuts
Yield: 8
Author: Live Like Magick
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This recipe for roasted fall veggies is easy-peasy and super yummy! It's a blend of butternut squash, Brussel sprouts, and shallots, all roasted to perfection with a hint of sweetness from the cranberries. And don't forget the maple walnuts! They give it a nice crunch. If you like, you can even add some creamy goat cheese for a bit of tang.
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Ingredients
Instructions
- Preheat your oven to 400 degrees F.
- Add the Brussels sprouts, butternut squash, and shallots to a large bowl. Pour in the olive oil and toss to coat.
- Spread the vegetables onto a baking sheet and season with salt, pepper, cinnamon, and nutmeg.
- Roast for about 30 minutes, tossing halfway through, or until tender and just starting to carmelize.
- Meanwhile, add the walnuts and maple syrup to a small skillet over medium-high heat. Cook for 2-4 minutes, stirring frequently, until the syrup thickens and coats the walnuts. Remove to a plate to cool.
- When the vegetables are done roasting, mix in the cranberries and top with the maple walnuts and goat cheese, if using,
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