🥬 Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts & Cranberries
A perfectly balanced dish with roasted vegetables, sweet maple-glazed walnuts, and tart cranberries.
📝 INGREDIENTS
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, diced
- 2 tbsp olive oil
- Salt & pepper, to taste
- ½ cup walnuts
- 2 tbsp maple syrup
- ¼ cup dried cranberries
🍽️ INSTRUCTIONS
1. Preheat the oven
- Heat your oven to 400°F (205°C).
- Line a baking sheet with parchment paper for easy cleanup.
2. Roast the vegetables
- Spread the Brussels sprouts and butternut squash on the baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Toss to coat evenly.
- Roast for 25–30 minutes, stirring halfway, until the squash is soft and the sprouts are golden and crisp on the edges.
3. Prepare the maple walnuts
- While the vegetables roast, heat a small pan over medium heat.
- Add the walnuts and toast for 2–3 minutes until fragrant.
- Drizzle in the maple syrup and stir until the walnuts are coated and glossy (about 1 minute).
- Remove from heat and let cool slightly—they will become delightfully crunchy.
4. Assemble the dish
- When the vegetables are finished roasting, transfer them to a serving bowl.
- Add the maple-coated walnuts and ¼ cup dried cranberries.
- Toss gently to combine.
5. Serve
Enjoy warm as a side dish or over a bed of greens for a hearty salad.
🌟 Optional Add-Ins
- A sprinkle of goat cheese or feta
- Fresh thyme or rosemary
- A squeeze of lemon for brightness