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
Instructions
- Preheat oven to 400°F (200°C).
- Trim and halve the Brussels sprouts, peel and cube the butternut squash.
- Toss vegetables in a large bowl with olive oil, salt, and pepper.
- Spread evenly on a baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway, until golden and caramelized.
- Meanwhile, toast walnuts in a dry skillet over medium heat until fragrant and golden.
- Remove roasted vegetables from the oven and combine with toasted walnuts, cranberries, and maple syrup.
- Serve warm.
Notes
- Add sweet potatoes or carrots for more variety.
- Enhance flavor with rosemary or thyme before roasting.
- Swap cranberries for dried apricots or golden raisins.
- Use pecans instead of walnuts for a richer flavor.
- Drizzle balsamic vinegar after roasting for a tangy finish.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven or skillet for best texture.
- For a nut-free version, replace walnuts with pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 11g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
