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Roasted Fall Vegetables with Cranberries and Maple Walnuts

A delightful combination of savory roasted vegetables, tart cranberries, and crunchy maple-coated walnuts, perfect for fall gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 199
Ingredients Method Nutrition

Ingredients
  

  • 1 pound Brussels sprouts trimmed and halved
  • 3 cups butternut squash cubed
  • 1 medium shallot sliced
  • 1 tablespoon olive oil
  • to taste salt
  • to taste pepper
  • 1/2 teaspoon cinnamon
  • 1 cup walnut halves
  • 2 tablespoons maple syrup
  • 1/2 cup dried cranberries
  • 1 ounce goat cheese crumbled, optional

Method
 

  1. Preheat your oven to 400°F.
  2. 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.
  3. Spread the vegetable mixture evenly onto a baking sheet. Season with salt, pepper, and cinnamon, then toss again.
  4. Roast in the preheated oven for about 30 minutes, tossing halfway through.
  5. 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.
  6. Mix in dried cranberries with the roasted vegetables and sprinkle crumbled goat cheese on top if desired.

Nutrition

Serving: 1gCalories: 199kcalCarbohydrates: 23gProtein: 5gFat: 12gFiber: 5gSugar: 11g

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