Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries is a vibrant and delicious side dish that captures the essence of fall and brings warmth to your dining table. This fantastic recipe balances the sweetness of butternut squash and dried cranberries with the earthy flavors of Brussels sprouts, making it an ideal complement to any meal, whether it’s a holiday feast or a simple weeknight dinner. The addition of crunchy maple walnuts adds texture, elevating this dish to something truly special and memorable.
Not only is this recipe easy to prepare, but it is also packed full of nutrients that can benefit your health. Brussels sprouts are high in fiber, vitamins C and K, and antioxidants. Butternut squash brings a dose of beta-carotene, while walnuts are a fantastic source of healthy fats and protein. Combined, these ingredients create a dish that is both wholesome and satisfying, making it a perfect addition to your seasonal cooking repertoire.
Why You’ll Love This Roasted Brussels Sprouts and Butternut Squash Recipe
- Flavorful Experience: This dish combines sweet and savory elements that delight the taste buds.
- Easy to Prepare: With minimal prep time, it’s a simple recipe perfect for any cooking level.
- Nutritious Ingredients: Packed with vitamins, healthy fats, and fiber that contribute to a balanced diet.
- Versatile Side Dish: Perfect for holiday gatherings, family dinners, or even meal prepping for the week.
- Adds Color and Texture: The vibrant colors and textures make this dish visually appealing and inviting.
Preparation Phase & Tools to Use
Before diving into your culinary adventure, it’s essential to prepare your kitchen and gather all the necessary tools to ensure everything goes smoothly. First, ensure you have a large, sturdy chopping board and a sharp knife for chopping vegetables. You will also need a baking sheet lined with parchment paper or greased to avoid sticking, a medium-sized skillet for making the maple walnuts, and a mixing bowl for tossing the ingredients together.
It’s a great idea to preheat your oven to 400°F (200°C) at this stage, so it’s ready when you are. Be sure to wash your vegetables thoroughly to remove any dirt or impurities — this is especially crucial for produce like Brussels sprouts that may harbor hidden debris. By making your kitchen organized and your workspace ready, the cooking process will be both enjoyable and efficient.
Ingredients
- 1 lb Brussels sprouts, halved
- 3 cups butternut squash, cubed
- 1 medium shallot, thinly sliced
- 1 tbsp olive oil
- ½ tsp ground cinnamon
- Salt and pepper, to taste
- 1 cup walnut halves
- 2 tbsp maple syrup
- ½ cup dried cranberries
- 1 oz goat cheese, crumbled (optional)
Instructions
Step 1: Preheat the Oven
To start this delightful recipe, preheat your oven to 400°F (200°C). Achieving the right temperature is crucial for roasting the vegetables evenly and caramelizing their natural sugars just right. This high heat will help to develop beautiful flavors and textures.
Step 2: Prepare the Vegetables
In a spacious mixing bowl, add the halved Brussels sprouts, cubed butternut squash, and thinly sliced shallots. Drizzle the olive oil over the vegetables and season with salt, pepper, and ground cinnamon. Toss everything together gently until the vegetables are evenly coated with the oil and seasonings. The cinnamon not only adds warmth but enhances the overall flavor profile of the dish.
Step 3: Roast the Veggies
Spread the seasoned vegetables evenly on a baking sheet. Make sure they are not overcrowded to allow optimal roasting. Place the baking sheet in the preheated oven and roast for about 30 minutes, tossing the vegetables halfway through for even cooking. Keep an eye on them; you want them tender and slightly caramelized, which ensures that delectable sweetness emerges as the sugars in the squash and Brussels sprouts deepen in flavor.
Step 4: Make Maple Walnuts
While the veggies are roasting, it’s time to prepare the maple walnuts. In a medium skillet over medium heat, combine the walnut halves and maple syrup. Stir them continuously for about 2-4 minutes, ensuring the walnuts are well-coated and heated through. Once done, remove from heat and let them cool. This process allows the walnuts to become crunchy and enhances their natural flavor.
Step 5: Combine and Serve
Once your vegetables have roasted to perfection, remove them from the oven and allow them to cool slightly. In a serving bowl, mix the roasted Brussels sprouts, butternut squash, and shallots with the dried cranberries for added sweetness and color. Top with the maple-coated walnuts for an extra crunch. If desired, crumble some goat cheese over the top for a rich, creamy finish. Serve warm and enjoy the glory of this seasonal delight!
Variations
- Protein: Consider adding cooked chicken or turkey for a heartier meal.
- Vegetables: Mix in other seasonal veggies like carrots or sweet potatoes for an exciting twist.
- Spices: Experiment by adding a pinch of nutmeg or curry powder for added depth and warmth.
Cooking Notes
- Ensure that the Brussels sprouts are halved evenly for consistent cooking.
- Feel free to adjust the amount of maple syrup according to your sweetness preference.
Serving Suggestions
- Pair with roasted meats such as chicken, turkey, or a pork loin.
- Serve with quinoa or a grain of your choice for a complete meal.
Tips
- Add a squeeze of lemon juice before serving to brighten up the flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: 220
- Protein: 6g
- Sodium: 5mg
FAQs
Can I make this recipe ahead of time?
Yes, you can roast the vegetables a day in advance and then simply reheat them in the oven before serving. The walnut topping can also be prepared ahead of time.
What can I substitute for walnuts?
If you’re looking for a nut-free option, consider using sunflower seeds or pumpkin seeds as a delightful alternative.
Can I use fresh cranberries instead of dried?
While fresh cranberries can be used, they have a more tart flavor. If using fresh, you may want to adjust the sweetness accordingly.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries is not only a stunning side dish but one that embodies the flavors and spirit of fall. It’s hearty enough to stand on its own yet pairs beautifully with various proteins. We invite you to make this dish your own—experiment with different veggies or nuts, try various seasonings, and let your creativity shine. We encourage you to leave comments below about your take on this recipe or share it with friends to inspire their holiday cooking. Enjoy every bite, and happy cooking!
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Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries is a vibrant and delicious side dish that captures the essence of fall.
Ingredients
- 1 lb Brussels sprouts, halved
- 3 cups butternut squash, cubed
- 1 medium shallot, thinly sliced
- 1 tbsp olive oil
- ½ tsp ground cinnamon
- Salt and pepper, to taste
- 1 cup walnut halves
- 2 tbsp maple syrup
- ½ cup dried cranberries
- 1 oz goat cheese, crumbled (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a spacious mixing bowl, add the halved Brussels sprouts, cubed butternut squash, and thinly sliced shallots. Drizzle the olive oil over the vegetables and season with salt, pepper, and ground cinnamon. Toss everything together gently.
- Spread the seasoned vegetables evenly on a baking sheet and roast for about 30 minutes, tossing them halfway through.
- In a medium skillet over medium heat, combine the walnuts and maple syrup, stirring continuously for 2-4 minutes.
- Once roasted, combine the vegetables with the cranberries and top with the maple-coated walnuts. Serve warm.
Notes
Ensure that the Brussels sprouts are halved evenly for consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
Nutrition
- Calories: 220 kcal
- Sodium: 5 mg
- Protein: 6 g