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
Scale
- 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