Roasted Fall Vegetables with Cranberries and Maple Walnuts

Name: Roasted Fall Vegetables with Cranberries and Maple Walnuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 3 cups butternut squash, cubed; 1 medium shallot, sliced; 1 Tbls olive oil; salt and pepper to taste; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1 cup walnut halves; 2 Tbls maple syrup; 1/2 cup dried cranberries; 1 ounce goat cheese, crumbled (optional)

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October 18, 2023

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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

1 pound Brussels sprouts, trimmed and halved
3 cups butternut squash, cubed
1 medium shallot, sliced
1 Tbls olive oil
salt and pepper to taste
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup walnut halves
2 Tbls maple syrup
1/2 cup dried cranberries
1 ounce goat cheese, crumbled (optional)

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,