Roasted Fall Vegetables – Easy & Flavorful Recipe

Roasted Fall Vegetables are a perfect side dish to elevate your autumn meals. This hearty recipe blends savory butternut squash, Brussels sprouts, and shallots with the sweetness of cranberries. Maple-glazed walnuts add a satisfying crunch, while optional creamy goat cheese provides a delightful tang. Whether you’re preparing a Thanksgiving feast or enjoying a weeknight dinner, this dish offers a vibrant, seasonal taste that’s easy to make and full of flavor.

Why You’ll Love Roasted Fall Vegetables

This Roasted Fall Vegetables recipe is not only delicious but also simple to prepare. The combination of butternut squash, Brussels sprouts, and shallots creates a savory base, while cranberries provide a burst of sweetness. Roasting the vegetables brings out their natural flavors and creates the perfect balance of tender and crispy textures. The maple walnuts add a touch of sweetness and crunch, making this dish irresistible. You can even make it vegetarian and gluten-free, making it a great option for various dietary needs.

Ingredients

• Brussels Sprouts: These little green veggies add a nutty, earthy flavor and crispy texture when roasted.
• Butternut Squash: Sweet and creamy, it balances out the savory elements of the dish.
• Shallot: Adds a milder, sweeter onion flavor to the mix.
• Olive Oil: Used for roasting the vegetables, adding a rich and smooth texture.
• Salt & Pepper: Essential for seasoning and enhancing the natural flavors of the vegetables.
• Cinnamon: A touch of warmth that complements the fall flavors.
• Walnuts: Roasted with maple syrup, they add crunch and sweetness.
• Cranberries: Dried cranberries provide bursts of sweetness throughout the dish.
• Goat Cheese (Optional): A creamy, tangy cheese that takes this dish to the next level.

Alternative Ingredient Suggestions

• Pecans: If you prefer a nuttier flavor, you can substitute walnuts with pecans.
• Fresh Cranberries: Use fresh cranberries instead of dried for a more tart and juicy bite.
• Vegan Cheese: For a dairy-free option, try a vegan cheese in place of goat cheese.

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) and let it heat up.
2. Prepare the Vegetables: Dice the butternut squash into 1/2-inch cubes, trim and halve the Brussels sprouts, and slice the shallot.
3. Toss the Vegetables: In a large bowl, coat the prepared vegetables with olive oil, salt, pepper, and cinnamon.
4. Roast the Vegetables: Spread the vegetables onto a baking sheet in a single layer. Roast them for about 30 minutes, stirring halfway through, until they are tender and lightly caramelized.
5. Make the Maple Walnuts: In a small skillet, combine the walnuts and maple syrup over medium-high heat. Stir frequently for 2-4 minutes until the syrup thickens and coats the walnuts. Remove from heat and set aside to cool.
6. Combine and Serve: After the vegetables are roasted, stir in the cranberries. Transfer to a serving dish, then top with the maple walnuts and crumbled goat cheese (if using).

Tips & Tricks

• Prep Ahead: Save time by purchasing prepped butternut squash and Brussels sprouts from the produce section.
• Keep an Eye on the Vegetables: Toss the vegetables a few times while roasting to ensure they don’t burn and achieve that perfect caramelized flavor.
• Storing Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Pairing Ideas and Variations

This Roasted Fall Vegetables dish pairs beautifully with roasted meats like turkey, chicken, or pork. For a vegetarian main, serve it alongside quinoa or a simple green salad. You can also customize the recipe by adding other roasted fall vegetables such as sweet potatoes or carrots for added color and flavor.

If you’re looking for variations, try adding a sprinkle of feta cheese instead of goat cheese for a saltier contrast, or toss in some fresh herbs like rosemary or thyme for an earthy touch.

Health Benefits of Roasted Fall Vegetables

This dish is packed with nutrients and perfect for the fall season. Butternut squash is rich in vitamin A, promoting healthy skin and vision. Brussels sprouts are high in fiber and antioxidants, making them a great choice for gut health. Cranberries offer anti-inflammatory benefits, and walnuts provide a good source of healthy fats. This recipe is naturally gluten-free and vegetarian, making it suitable for various dietary preferences.

Conclusion

This Roasted Fall Vegetables recipe is the perfect way to celebrate the season’s harvest. With its balance of savory, sweet, and tangy flavors, it is sure to be a hit at any dinner table. Whether you’re preparing a holiday feast or looking for a comforting weeknight dish, this recipe brings together the best of fall vegetables, cranberries, and maple walnuts, topped off with a creamy goat cheese finish. Easy to make, full of nutrients, and absolutely delicious, this side dish is bound to become a staple in your fall recipe collection.

FAQs About Roasted Fall Vegetables

More Relevant Recipes

• Crockpot Garlic Parmesan Chicken Pasta: This dish brings together the savory richness of garlic and Parmesan, much like the roasted butternut squash and Brussels sprouts. It’s a perfect comfort food for the fall season, offering a creamy, flavorful dish that complements the texture and taste of the Roasted Fall Vegetables.
• Slow Cooker Pumpkin Butter: If you’re looking for a fall-inspired spread to go with your roasted vegetables, this pumpkin butter is an excellent choice. With its sweet and spiced pumpkin flavor, it mirrors the warmth and coziness of autumn flavors, enhancing your seasonal dishes.
• Creamy Garlic Sauce Baby Potatoes: These creamy garlic potatoes provide a rich, comforting side dish that pairs perfectly with roasted vegetables like Brussels sprouts and butternut squash. The garlic and creamy texture create a harmonious blend with the savory flavors of the vegetables.

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