Description
Roasted Brussels sprouts and butternut squash with maple walnuts, cranberries, and goat cheese is a delightful dish that combines slightly bitter Brussels sprouts with sweet butternut squash, topped with sweet maple walnuts, tart cranberries, and creamy goat cheese.
Ingredients
- Brussels sprouts: One pound, trimmed and halved.
- Butternut squash: One pound, peeled and cubed.
- Olive oil: Three tablespoons.
- Salt and pepper: To taste.
- Walnuts: One cup, chopped.
- Pure maple syrup: One-fourth cup.
- Dried cranberries: One-half cup.
- Goat cheese: Four ounces, crumbled.
- Fresh parsley: Chopped, for garnish.
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, add the halved Brussels sprouts and cubed butternut squash. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Spread the vegetables in a single layer on a baking sheet and roast for about 25-30 minutes, stirring halfway through.
- In a small skillet over medium heat, add chopped walnuts and maple syrup. Stir to coat and cook for about 3-4 minutes until toasted.
- Once the vegetables are roasted, transfer them to a serving platter and top with maple walnuts, dried cranberries, and crumbled goat cheese. Garnish with fresh parsley and serve warm.
Notes
- For vegan options, substitute goat cheese with vegan cheese or nutritional yeast.
- For nut-free alternatives, replace walnuts with pumpkin seeds or sunflower seeds.
- Ensure vegetables are spaced out on the baking sheet to avoid steaming.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Brussels sprouts, butternut squash, roasted vegetables, holiday side dish, healthy recipe