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Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts & Cranberries is a delightful dish that brings together the earthy flavors of Brussels sprouts and the sweetness of butternut squash. This tasty vegetarian side is perfect for any occasion, from holiday dinners to everyday meals. The addition of maple walnuts and cranberries adds a sweet and crunchy twist that makes this recipe truly special.

Why Make This Recipe

This recipe is not only delicious but also packed with nutrients. Brussels sprouts are rich in vitamins, while butternut squash adds fiber and essential minerals. The walnuts and cranberries provide healthy fats and antioxidants. Plus, the combination of flavors and textures makes this dish a crowd-pleaser. It’s a great way to enjoy seasonal produce and impress your guests with minimal effort.

How to Make Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts & Cranberries

Making this dish is simple and requires just a few steps. Here’s how to do it:

Ingredients

1 lb Brussels sprouts, halved
3 cups butternut squash, cubed
1 medium shallot, thinly sliced
1/2 cup walnuts, chopped
1/2 cup dried cranberries
1/4 cup maple syrup
2 tablespoons olive oil
Salt and pepper to taste

Directions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
In a small pan over medium heat, toast the chopped walnuts for about 5 minutes until fragrant.
In the last 5 minutes of roasting, add the shallots to the baking sheet.
Remove from the oven and drench the vegetables with maple syrup, then add the toasted walnuts and dried cranberries.
Toss gently and serve warm.

How to Serve Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts & Cranberries

This dish can be served as a side at dinner or as part of a festive meal. It pairs well with roasted meats, quinoa, or can be enjoyed as a standalone vegetarian option. Serve it warm for the best flavor and texture.

How to Store Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts & Cranberries

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving to enjoy it warm again.

Tips to Make Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts & Cranberries

Cut the Brussels sprouts and butternut squash into similar sizes to ensure even roasting.
Feel free to adjust the amount of maple syrup based on your sweetness preference.
Make sure to toast the walnuts for extra flavor; it enhances their crunchiness.

Variation

You can switch up the nuts by using pecans or almonds instead of walnuts for a different flavor. Adding a pinch of cinnamon or nutmeg can also give this dish a cozy twist during the fall season.

FAQs

1. Can I use frozen Brussels sprouts and butternut squash?
Yes, frozen vegetables work too. Just make sure to thaw and drain them well before roasting.

2. Is this recipe vegan?
Yes, this recipe is completely plant-based and vegan-friendly.

3. Can I make this dish ahead of time?
Yes, you can prepare the ingredients in advance and roast them just before serving for the best taste and texture.