Can I prepare the vegetables ahead of time for this roasted dish?

Yes, you can chop the butternut squash and trim the Brussels sprouts a day or two in advance. Store them separately in airtight containers in the refrigerator. This will significantly reduce your prep time on the day of cooking.

What other nuts or dried fruits can I use in this recipe?

While walnuts and cranberries are classic, feel free to get creative! Pecans or even sliced almonds would be delicious alternatives to walnuts. For dried fruits, golden raisins, chopped dried apricots, or even cherries could offer a delightful twist.

How do I ensure my Brussels sprouts and butternut squash roast evenly?

The key is to cut the vegetables into similar-sized pieces and not overcrowd your baking sheet. Use two baking sheets if necessary to give the vegetables enough space to caramelize rather than steam. A high oven temperature (like 400u00b0F/200u00b0C) also promotes even roasting and a lovely crisp texture.

Is this dish suitable for meal prepping?

Absolutely! This roasted vegetable dish makes an excellent meal prep component. Cooked leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave, though the walnuts may lose some crispness.

Maple Walnut Roasted Brussels Sprouts & Butternut Squash with Cranberries

Name: Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts & Cranberries
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 large butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes; 1.5 lbs Brussels sprouts, trimmed and halved; 2 Tbsp olive oil; ½ tsp salt (or to taste); ¼ tsp freshly ground black pepper; ¼ cup pure maple syrup; 1 cup walnuts, roughly chopped; ½ cup dried cranberries

Description

A delightful autumnal side dish featuring tender roasted Brussels sprouts and butternut squash, perfectly balanced with sweet maple walnuts and tart dried cranberries.

Ingredients

Scale

1 large butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
1.5 lbs Brussels sprouts, trimmed and halved
2 Tbsp olive oil
½ tsp salt (or to taste)
¼ tsp freshly ground black pepper
¼ cup pure maple syrup
1 cup walnuts, roughly chopped
½ cup dried cranberries

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet (or two, if needed, to avoid overcrowding) with parchment paper.
Step 2: In a large bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss well to ensure all vegetables are evenly coated.
Step 3: Spread the seasoned vegetables in a single layer on the prepared baking sheet(s). Roast for 15 minutes.
Step 4: While the vegetables are roasting, combine the maple syrup and chopped walnuts in a small bowl. Stir until the walnuts are fully coated.
Step 5: After 15 minutes, remove the baking sheet(s) from the oven. Add the maple-coated walnuts to the vegetables and toss gently to combine. Return to the oven and roast for another 15-20 minutes, or until the vegetables are tender and slightly caramelized, and the walnuts are toasted. Make sure to toss once more halfway through this second roasting period.
Step 6: Remove from the oven and stir in the dried cranberries. Serve immediately and enjoy!

Notes

For extra crispiness, ensure vegetables are dry before tossing with olive oil. You can also add a pinch of cinnamon or nutmeg for an extra layer of warmth. Leftovers are delicious reheated or enjoyed cold in salads.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280 kcal
Sugar: 18g
Sodium: 220mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 7g
Protein: 5g
Cholesterol: 0mg

Description

Ingredients

Instructions

Notes

Nutrition

Join Eldralys Recipes!