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.
Ingredients
Scale
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)
Instructions
- Warm the oven to a robust 400°F (200°C), preparing a spacious roasting environment for the autumn harvest of vegetables.
- 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.
- 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.
- 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.
- 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.
- Extract the roasted vegetables, their edges beautifully caramelized and edges slightly crisp. Gently fold in vibrant dried cranberries, introducing a tangy burst of sweetness.
- Crown the vegetable medley with the glistening maple walnuts and optional crumbled goat cheese, creating a textural and flavor-rich finale.
- 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