Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts, Cranberries, and Goat Cheese
Looking to create a dish that's both rich in flavor and texture, combining the earthiness of roasted vegetables with the sweet touch of maple and cranberries? This Roasted Brussels Sprouts and Butternut Squash dish is a wonderful choice, whether you're preparing for a holiday gathering or a cozy family dinner. The creamy goat cheese and crunchy maple walnuts elevate the experience!
Servings: 4 to 6 people
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 1 medium butternut squash peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup maple walnuts store-bought or homemade
- ½ cup dried cranberries
- ½ cup crumbled goat cheese
- 1 tablespoon maple syrup optional, for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a large baking sheet by either lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare the Vegetables: In a large mixing bowl, add the halved Brussels sprouts and diced butternut squash. Drizzle the olive oil over the veggies, then season generously with salt and pepper. Toss the vegetables until they are evenly coated with the oil and seasoning. This step ensures the vegetables roast to a beautiful caramelized finish with enhanced flavor.
- Roast the Vegetables: Spread the seasoned Brussels sprouts and butternut squash onto the prepared baking sheet in a single layer, making sure there’s enough space between them to promote even roasting. Roast in the preheated oven for 25-30 minutes. At the halfway point (around 15 minutes), stir the vegetables gently, ensuring all sides get golden and caramelized evenly. They should be tender and lightly browned when done.
- Prepare the Maple Walnuts (If Making Homemade): If you're making the maple walnuts at home, you can do this while the vegetables are roasting. In a small skillet, toast walnuts over medium heat for 3-4 minutes, stirring occasionally until they’re fragrant. Add a drizzle of maple syrup to the pan, stirring to coat the walnuts, and cook for an additional 1-2 minutes until the syrup has thickened slightly and clings to the nuts. Set aside to cool.
- Assemble the Dish: Once the vegetables have finished roasting, remove them from the oven and immediately transfer them to a serving platter or a large bowl. While they are still warm, toss in the maple walnuts and dried cranberries. Stir gently to distribute the ingredients evenly, allowing the residual heat from the roasted vegetables to slightly soften the cranberries, enhancing their flavor.
- Add the Goat Cheese: Crumble the goat cheese over the roasted vegetables, walnuts, and cranberries. The heat from the vegetables will gently soften the goat cheese, creating a rich, creamy texture that pairs perfectly with the roasted flavors.
- Drizzle with Maple Syrup (Optional): For an extra hint of sweetness, drizzle a tablespoon of maple syrup over the top of the dish just before serving. This step enhances the balance between the savory, sweet, and tangy components of the dish.
- Serve: Garnish with fresh herbs like parsley if desired. Serve this dish warm, and enjoy the delightful combination of roasted vegetables, tangy goat cheese, and sweet cranberries and walnuts. It’s perfect as a side dish or even as a light vegetarian main course.
