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–+ servings

Roasted Fall Vegetables with Cranberries and Maple Walnuts

A delicious medley of seasonal vegetables roasted to perfection, combined with sweet cranberries and crunchy maple walnuts for a delightful fall dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups butternut squash peeled and cubed
  • 2 cups brussels sprouts trimmed and halved
  • 1 cup carrots sliced
  • 1 cup red onion sliced
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Toppings
  • 1 cup dried cranberries
  • 1/2 cup walnuts chopped
  • 2 tablespoons maple syrup

Method
 

Prepare the Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine butternut squash, brussels sprouts, carrots, and red onion.
  3. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.
Roast the Vegetables
  1. Spread the vegetable mixture evenly on a baking sheet.
  2. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
Prepare the Toppings
  1. While the vegetables are roasting, combine chopped walnuts and maple syrup in a small bowl.
  2. Spread the walnut mixture on a separate baking sheet and toast in the oven for 5-7 minutes until golden, stirring occasionally.
Combine and Serve
  1. Once the vegetables are done roasting, remove from the oven and mix in the dried cranberries.
  2. Top with the toasted maple walnuts before serving.
  3. Serve warm and enjoy!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 1gFiber: 7gSugar: 10g

Notes

Feel free to substitute any seasonal vegetables you have on hand.

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