Name: Maple Walnut Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 3 cups butternut squash, peeled and cubed; 1 cup walnuts; 3 tbsp maple syrup; 1/2 cup dried cranberries; 3 tbsp olive oil; Salt, to taste; Black pepper, to taste

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This Maple Walnut Roasted Vegetables recipe is one of my favorite fall-inspired sides. It brings together the earthy depth of Brussels sprouts, the sweetness of butternut squash, crunchy toasted walnuts, and tart cranberries—all tied together with a drizzle of maple syrup. It’s colorful, flavorful, and easy to prepare.

Why You’ll Love This Recipe

I love how this dish combines textures and flavors in the best way possible—crispy roasted veggies, buttery walnuts, and the subtle sweetness of maple syrup make it comforting yet refined. It’s a perfect side dish for Thanksgiving, Sunday dinners, or when I want to add a warm, seasonal touch to my meal. Plus, it’s vegetarian and naturally gluten-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brussels sprouts
Butternut squash
Walnuts
Maple syrup
Dried cranberries
Olive oil
Salt and pepper

Directions

I preheat the oven to 400°F (200°C).
I trim and halve the Brussels sprouts, then peel and cube the butternut squash.
I toss both veggies in a large bowl with olive oil, salt, and pepper.
I spread everything out on a baking sheet in a single layer.
I roast for 25 to 30 minutes, giving them a stir halfway through, until they’re golden and caramelized.
While the vegetables roast, I toast the walnuts in a dry skillet over medium heat until they’re golden and fragrant.
Once the vegetables are out of the oven, I combine them with the toasted walnuts, cranberries, and a generous drizzle of maple syrup.
I serve it warm—it’s so satisfying right out of the oven.

Servings and timing

This recipe serves about 4 to 6 people as a side dish. It takes around 15 minutes to prep and 30 minutes to cook, making it ready in just about 45 minutes.

Variations

I sometimes add sweet potatoes or carrots if I want a more hearty mix.
For a savory twist, I sprinkle a bit of rosemary or thyme before roasting.
I’ve also swapped cranberries with chopped dried apricots or golden raisins for a different type of sweetness.
If I want a richer flavor, I use pecans instead of walnuts.
A splash of balsamic vinegar after roasting gives it a tangy depth I really enjoy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven for 10–15 minutes or warm them up in a skillet over medium heat until heated through. I avoid the microwave if I want to keep the veggies crisp.

FAQs

How do I keep the Brussels sprouts from getting soggy?

I make sure to dry them well after washing and spread them out evenly on the baking sheet—crowding traps steam and causes sogginess.

Can I make this dish ahead of time?

Yes, I often roast the vegetables a day in advance and reheat them in the oven before serving. I wait to add the maple syrup, walnuts, and cranberries until just before serving for the best texture.

Can I use frozen vegetables?

I prefer fresh for the best texture, but in a pinch, I use frozen Brussels sprouts and squash. I just make sure to thaw and pat them dry before roasting.

What can I serve this with?

I usually pair this dish with roasted chicken, turkey, or even a quinoa pilaf. It complements any main that needs a warm, sweet-savory side.

Can I make it nut-free?

Yes, I simply leave out the walnuts or replace them with pumpkin seeds (pepitas) for a similar crunch without the allergens.

Conclusion

This Maple Walnut Roasted Vegetables recipe is one I turn to when I want something cozy, healthy, and bursting with seasonal flavor. It’s easy enough for weeknights but elegant enough for holiday tables. I love how it brings warmth and color to the plate—and it never fails to impress.