1. Can I use fresh cranberries instead of dried?

Yes, fresh cranberries can be used instead of dried. Simply roast them along with the vegetables. Keep in mind that fresh cranberries are more tart, so you may want to add an extra tablespoon of maple syrup to balance the flavors.

2. How do I prevent my roasted vegetables from burning?

To avoid burning, toss the vegetables every 10 minutes during roasting. This ensures even cooking and caramelization. Keep a close eye on them towards the end of the cooking time to prevent over-browning.

3. Can I make this dish in advance?

Yes, you can prepare the vegetables a day ahead and store them in the refrigerator. Reheat them in the oven at 350°F for about 10 minutes to restore their crispy texture. If you're making the walnuts, they can also be prepared ahead of time.

4. Can I add other vegetables to this recipe?

Absolutely! Feel free to add other seasonal vegetables like carrots, sweet potatoes, or parsnips. Roasted root vegetables complement the flavors in this dish and add variety to the overall texture

Roasted Fall Vegetables – Easy & Flavorful Recipe

Name: Roasted Fall Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 3 cups butternut squash, cubed; 1 medium shallot, sliced; 1 tablespoon olive oil; Salt and pepper to taste; 1/2 teaspoon cinnamon; 1 cup walnut halves; 2 tablespoons maple syrup; 1/2 cup dried cranberries; 1 ounce goat cheese, crumbled (optional)

Description

This Roasted Fall Vegetables recipe features a savory blend of butternut squash, Brussels sprouts, and shallots, with bursts of cranberry sweetness. Maple walnuts add crunch, while optional creamy goat cheese provides a tangy contrast. It’s an easy, healthy, and seasonal side dish perfect for any fall gathering.

Ingredients

Scale

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

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Instructions

Preheat your oven to 400°F (200°C).
Dice the butternut squash into 1/2-inch cubes, trim and halve the Brussels sprouts, and slice the shallot.
In a large bowl, coat the vegetables with olive oil, salt, pepper, and cinnamon.
Spread the vegetables on a baking sheet in a single layer and roast for 30 minutes, tossing halfway through.
While the vegetables roast, heat the walnuts and maple syrup in a skillet over medium-high heat for 2-4 minutes until the syrup thickens and coats the walnuts. Remove from heat and set aside to cool.
Once the vegetables are roasted, stir in the cranberries and transfer to a serving dish. Top with the maple walnuts and crumbled goat cheese, if using.

Notes

For best results, use fresh Brussels sprouts and butternut squash.
You can substitute pecans for walnuts or omit them completely if desired.
Fresh cranberries can be used instead of dried. Roast them with the vegetables and add a little extra maple syrup to balance the tartness.
This dish can be made in advance. Store leftovers in an airtight container for up to 3-4 days in the refrigerator.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 199 kcal
Sugar: 11g
Sodium: 18mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 5g
Protein: 5g
Cholesterol: 1mg