Zesty Roasted Fall Vegetables with Cranberries & Maple Walnuts Recipe

Roasted fall vegetables offer a symphony of rustic flavors that dance across your taste buds with warm, earthy notes.

The combination of seasonal produce crafts simple ingredients into a culinary masterpiece that celebrates autumn’s bounty.

Vibrant colors and rich textures weave together, creating a dish that feels both comforting and elegant.

Caramelized edges and soft interiors promise a delightful contrast in every single bite.

These vegetables carry subtle hints of sweetness and depth, enhanced by the natural sugars that emerge during roasting.

Cranberries and maple-glazed walnuts elevate the entire composition, adding unexpected bursts of flavor and crunch.

Nutritious and satisfying, this recipe captures the essence of fall’s most delectable harvest.

Why Roasted Fall Vegetables with Cranberries and Maple Walnuts Are a Seasonal Hit

• Unleash Seasonal Comfort: This roasted vegetable dish captures the essence of autumn with its warm, cozy flavors and hearty ingredients that wrap you in pure seasonal delight.
• Transform Simple Veggies: By roasting Brussels sprouts and butternut squash, you elevate ordinary vegetables into a caramelized, golden masterpiece with complex flavors and irresistible textures.
• Quick and Effortless Gourmet: With just 30 minutes of roasting time and minimal prep, this recipe delivers a restaurant-quality side dish that looks impressive but requires minimal culinary skills.
• Flavor Explosion in Every Bite: The combination of sweet maple-glazed walnuts, tart dried cranberries, and warming cinnamon creates a symphony of tastes that dance together perfectly, making each forkful an exciting culinary adventure.

Ingredients for This Colorful Autumn Side Dish

• Brussels Sprouts: Sweet and nutty vegetable with crispy edges when roasted, rich in nutrients and perfect for fall dishes.
• Butternut Squash: Creamy and sweet winter squash with beautiful golden color, providing hearty texture to the roasted mix.
• Shallots: Mild and delicate onion variety with subtle sweetness, adding depth of flavor to the vegetable medley.

• Olive Oil: Helps vegetables roast evenly and provides rich, smooth coating.
• Salt: Essential for bringing out natural vegetable flavors.
• Black Pepper: Adds warm, slightly spicy undertone to roasted vegetables.
• Cinnamon: Warm spice that complements fall vegetables with sweet and woody notes.

• Dried Cranberries, Maple Syrup, Walnuts: Sweet and crunchy combination that adds festive autumn character.
• Goat Cheese: Optional creamy and tangy topping that provides rich contrast to roasted vegetables.

How to Roast Fall Veggies with Cranberries and Maple Nuts

Step 1: Prepare Oven

Warm your oven to 400°F (200°C).

Step 2: Toss Vegetable Medley

• Brussels sprouts
• Butternut squash
• Sliced shallots

Drizzle with olive oil and mix until evenly coated.

Step 3: Spread and Season Vegetables

• Salt
• Black pepper
• Ground cinnamon

Step 4: Roast Vegetable Blend

Slide the baking sheet into the preheated oven. Roast for 30 minutes, gently stirring midway. Vegetables should turn tender with caramelized edges.

Step 5: Create Maple Walnut Crunch

• Walnut halves
• Maple syrup

Cook for 2-4 minutes, stirring continuously until syrup transforms into a glossy coating. Transfer nuts to a separate plate for cooling.

Step 6: Final Festive Touch

Remove roasted vegetables from oven. Gently fold in dried cranberries. Scatter maple-glazed walnuts and optional crumbled goat cheese on top.

Step 7: Serve and Savor

Present warm, allowing guests to enjoy the rich, autumnal flavors in every delightful bite.

Tips for Roasting Evenly and Balancing Sweetness

• Slice Evenly: Cut Brussels sprouts and squash into uniform pieces to ensure even roasting and consistent caramelization.
• Avoid Overcrowding: Spread vegetables in a single layer on the baking sheet, preventing steaming and promoting crispy edges.
• Watch Maple Glaze Carefully: Keep a close eye on walnuts while cooking to prevent burning, as maple syrup can quickly turn from glossy to burnt.
• Season Generously: Don't be shy with salt, pepper, and cinnamon; these spices enhance the natural sweetness of fall vegetables.
• Cool Walnuts Separately: Let maple-glazed walnuts cool on a plate to maintain their crisp texture and prevent sticking together.

How to Keep This Dish Fresh Through Leftovers

• Refrigerate: Transfer cooled roasted vegetables to an airtight container and store in the refrigerator for up to 3-4 days. Keep maple walnuts and goat cheese separate to maintain their crispness.
• Reheat Oven: Spread vegetables on a baking sheet, cover loosely with foil, and warm at 350°F for 10-12 minutes until heated through. Sprinkle fresh walnuts and cheese on top after reheating for added crunch.
• Microwave Option: Place vegetables in a microwave-safe dish, cover with a damp paper towel, and heat on medium power for 1-2 minutes, stirring halfway to ensure even warming.

Entrees That Pair Beautifully with These Roasted Vegetables

• Pair with Pinot Noir Elegance: A light-bodied red wine like Pinot Noir complements the earthy roasted vegetables and sweet maple notes. Its subtle fruit undertones enhance the cranberries and balance the richness of goat cheese.
• Match with Harvest Cider Splash: Crisp apple cider brings out the autumn flavors in the roasted vegetables. Its sweet-tart profile perfectly highlights the maple walnuts and provides a refreshing counterpoint to the caramelized vegetables.
• Serve alongside Rustic Herb Bread: Crusty whole grain bread with rosemary or thyme offers a hearty companion to the roasted vegetables. The bread's texture and herbal notes create a delightful contrast with the soft, caramelized squash and Brussels sprouts.
• Complement with Butternut Squash Soup: A creamy butternut squash soup makes an ideal starter that echoes the main dish's ingredients. The soup's smooth texture and complementary flavor profile create a cohesive autumn meal experience.

Ways to Tweak the Veggie and Nut Blend

• Herb-Infused Roasted Medley: Enhance the vegetable mix by adding fresh rosemary, thyme, and sage during roasting for an aromatic herbal boost.
• Spicy Autumn Roast: Sprinkle cayenne pepper and smoked paprika over the vegetables before roasting to create a warm, slightly spicy version of the original recipe.
• Tropical Sweet Crunch: Swap maple walnuts with coconut-caramelized pecans and add dried pineapple instead of cranberries for a unique tropical-inspired fall dish.
• Protein-Packed Vegetable Bake: Incorporate cubed tofu or chickpeas alongside the vegetables to increase protein content and create a more substantial meal option.

Roasted Fall Vegetables (with Cranberries and Maple Walnuts) Recipe

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4.6 from 17 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Roasted fall vegetables celebrate autumn’s bounty with a delightful medley of caramelized seasonal produce. Cranberries and maple-glazed walnuts add tangy sweetness and crunch, making this dish perfect for gathering around the table with loved ones.

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Ingredients

Scale 1x2x3x

Vegetables:

• 1 pound Brussels sprouts, trimmed and halved
• 3 cups (about 450 grams) butternut squash, cubed
• 1 medium shallot, sliced

Flavor Enhancers:

• 1 tablespoon olive oil
• Salt, to taste
• Pepper, to taste
• ½ teaspoon cinnamon

Toppings and Garnish:

• 1 cup (120 grams) walnut halves
• 2 tablespoons maple syrup
• ½ cup (60 grams) dried cranberries
• 1 ounce (28 grams) goat cheese, crumbled (optional)

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Instructions

1. Warm the oven to a robust 400°F (200°C), preparing a spacious roasting environment for the autumn harvest of vegetables.
2. Gather Brussels sprouts, butternut squash, and delicate shallots into a generous mixing vessel, cascading olive oil over the medley and gently rotating to ensure each morsel glistens with a light coating.
3. Arrange the vegetable ensemble across a baking sheet, maintaining a single layer to promote even caramelization. Dust with fragrant salt, cracked black pepper, and warming cinnamon for depth of flavor.
4. Slide the pan into the heated oven, allowing the vegetables to transform for approximately 30 minutes. Midway through roasting, redistribute the vegetables to ensure uniform browning and tenderness.
5. Simultaneously craft the maple-kissed walnuts in a skillet positioned over medium-high heat. Introduce walnut halves and pure maple syrup, stirring attentively as the liquid reduces and creates a golden, clingy glaze. Transfer the glazed nuts to a cooling surface.
6. Extract the roasted vegetables, their edges beautifully caramelized and edges slightly crisp. Gently fold in vibrant dried cranberries, introducing a tangy burst of sweetness.
7. Crown the vegetable medley with the glistening maple walnuts and optional crumbled goat cheese, creating a textural and flavor-rich finale.
8. Present immediately, allowing the warm, aromatic dish to showcase autumn’s abundant harvest on the table.

Notes

• Prep vegetables uniformly to ensure even roasting and caramelization for the best texture and flavor.
• Toss vegetables in olive oil before roasting to help them brown beautifully and prevent sticking to the baking sheet.
• Toast walnuts carefully to avoid burning, stirring frequently and watching the maple syrup’s thickness for perfect glazing.
• Use fresh seasonal ingredients for the most vibrant and rich autumn taste experience.
• Allow vegetables to develop deep caramelized edges by spreading them in a single layer and not overcrowding the baking sheet.
• Serve immediately after adding cranberries and maple walnuts to maintain the ideal temperature and crisp vegetable texture.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 15 g
• Sodium: 50 mg
• Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 6 g
• Protein: 5 g
• Cholesterol: 5 mg