Perfect Roasted Fall Vegetables with Cranberries & Walnuts
The Secret to Perfect Roasted Fall Vegetables with Cranberries and Maple Walnuts
There’s something magical about the flavors of autumn, and this Roasted Fall Vegetables with Cranberries and Maple Walnuts recipe captures that essence beautifully. Imagine the savory sweetness of roasted butternut squash and Brussels sprouts, perfectly complemented by the tartness of cranberries and the crunch of maple-coated walnuts. It’s a dish that not only looks stunning on your table but also delivers a delightful combination of textures and tastes in every bite.
What makes this recipe truly special is its versatility. Whether you’re serving it as a Thanksgiving side dish or simply enjoying it as a cozy weeknight meal, these roasted fall vegetables are sure to impress your family and friends. Plus, it’s an easy-to-make dish that brings together seasonal ingredients for an unforgettable experience.
Why You’ll Love This Roasted Fall Vegetables with Cranberries and Maple Walnuts
– A harmonious blend of sweet and savory flavors that scream fall.
– Quick prep time means you can get it on the table in under 40 minutes.
– Visually stunning presentation perfect for any holiday gathering.
– Nutty maple walnuts add an irresistible crunch.
– Naturally gluten-free and vegetarian, making it suitable for various dietary needs.
Preparation Phase & Tools to Use
To prepare this delicious dish, you’ll need a few essential tools to make the process smooth.
– Large bowl: Ideal for tossing your vegetables with oil and seasonings.
– Baking sheet: A sturdy surface for roasting your veggies evenly.
– Small skillet: Perfect for caramelizing the walnuts with maple syrup.
– Measuring spoons: Ensure accurate amounts of oil, spices, and syrup for balanced flavors.
– Spatula: Useful for tossing vegetables while they roast to achieve even caramelization.
Preparation Tips
For perfect roasted fall vegetables, remember to cut your butternut squash into uniform pieces to ensure even cooking. Don’t skip tossing the veggies halfway through roasting; this helps them caramelize beautifully. If you’re adding goat cheese, sprinkle it on just before serving so it remains creamy without melting completely.
Ingredients for this Roasted Fall Vegetables with Cranberries and Maple Walnuts
Vegetables
– 1 pound Brussels sprouts trimmed and halved
– 3 cups butternut squash cubed
– 1 medium shallot sliced
Seasoning
– 1 tablespoon olive oil
– salt and pepper to taste
– 1/2 teaspoon cinnamon
Toppings
– 1 cup walnut halves
– 2 tablespoons maple syrup
– 1/2 cup dried cranberries
– 1 ounce goat cheese crumbled, optional
Roasted Fall Vegetables with Cranberries and Maple Walnuts
Fall is such a magical time of year, especially when it comes to the bounty of fresh produce available. There’s something about the warm, vibrant colors of fall vegetables that brings joy to any meal. Today, I’m excited to share this delightful recipe for Roasted Fall Vegetables with Cranberries and Maple Walnuts. This dish perfectly balances savory roasted veggies with sweet cranberries and crunchy maple-coated walnuts. Let’s dive into how to create this delicious side dish that’s sure to impress!
Step-by-Step Instructions
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F. This is a crucial step as it ensures that your vegetables roast evenly and develop that lovely caramelized flavor. While the oven warms up, you can prepare your veggies.
Step 2: Prepare the Vegetables
In a large bowl, combine the trimmed Brussels sprouts, cubed butternut squash, and sliced shallots. Drizzle in the olive oil – this will help the vegetables get beautifully crispy in the oven. With clean hands or a spoon, toss everything together until all the veggies are well coated.
Step 3: Season and Arrange
Spread your vegetable mixture evenly onto a baking sheet. Make sure they’re in a single layer so they roast properly instead of steaming. Now it’s time to season! Sprinkle salt, pepper, and cinnamon over the top, giving them another gentle toss to ensure every piece is flavored.
Step 4: Roast to Perfection
Place your baking sheet in the preheated oven and roast for about 30 minutes. Halfway through cooking (around the 15-minute mark), give the vegetables a good toss again. This helps achieve an even golden-brown color while ensuring they’re all tender and delicious by the end.
Step 5: Make Maple Walnuts
While your veggies are roasting away, grab a small skillet and add walnut halves along with maple syrup over medium-high heat. Stir frequently for about 2-4 minutes until you notice the syrup thickening and coating your walnuts in a glossy finish. Once done, transfer them to a plate to cool; they’ll become delightfully crunchy as they sit.
Step 6: Combine and Serve
When your roasted vegetables are perfectly caramelized, take them out of the oven and mix in dried cranberries for those bursts of sweetness. If you’re feeling fancy, sprinkle crumbled goat cheese on top for an added layer of flavor that complements everything beautifully.
Notes
This recipe is wonderfully versatile! Feel free to swap out any vegetables based on what you have on hand or what’s in season—carrots or sweet potatoes would work great here too. You can also add protein like chickpeas or lentils if you’re looking for something heartier. To elevate flavors even more, try adding fresh herbs like thyme or rosemary before roasting; their aromas will make your kitchen smell divine!
Watch Out for These Mistakes While Cooking
– Not preheating your oven which can lead to uneven cooking.
– Overcrowding your baking sheet causing steaming instead of roasting.
– Forgetting to toss halfway through cooking resulting in unevenly cooked vegetables.
– Using old spices that may lack flavor.
– Skipping the cooling step for walnuts leading to soggy nuts.
Storage Instructions
If you happen to have leftovers (which might be hard because they’re so tasty!), store them in an airtight container in the fridge for up to three days. When reheating, simply warm them in a skillet over medium heat until heated through or pop them back into a preheated oven briefly just until hot again. You can freeze this dish too; just make sure it’s cooled completely before transferring it into freezer-safe bags or containers.
Estimated Nutrition
– Calories: 199 kcal
– Protein: 5 g
– Fat: 12 g
– Carbs: 23 g
– Fiber: 5 g
– Sugar: 11 g
Frequently Asked Questions
Can I use other nuts instead of walnuts?
Absolutely! Pecans or almonds would be fantastic substitutes that still offer great crunch and flavor.
How do I ensure my veggies are crispy?
Make sure not to overcrowd your baking sheet and give them enough space so they roast nicely rather than steam.
Can I make this dish ahead of time?
You can roast the vegetables ahead and store them in the fridge; just reheat before serving. The flavors often develop even more overnight!
Conclusion
I hope you’re as excited about making these Roasted Fall Vegetables with Cranberries and Maple Walnuts as I am! This colorful dish is not only packed with flavors but also brings warmth and comfort—perfect for cozy fall gatherings or simple weeknight dinners. Give it a try, savor every bite, and don’t forget to share your thoughts! Happy cooking!
Roasted Fall Vegetables with Cranberries and Maple Walnuts
Ingredients
Method
- Preheat your oven to 400°F.
- In a large bowl, combine the trimmed Brussels sprouts, cubed butternut squash, and sliced shallots. Drizzle in the olive oil and toss until well coated.
- Spread the vegetable mixture evenly onto a baking sheet. Season with salt, pepper, and cinnamon, then toss again.
- Roast in the preheated oven for about 30 minutes, tossing halfway through.
- In a small skillet, add walnut halves and maple syrup over medium-high heat. Stir for 2-4 minutes until syrup thickens and coats walnuts. Transfer to a plate to cool.
- Mix in dried cranberries with the roasted vegetables and sprinkle crumbled goat cheese on top if desired.
