Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts and Cranberries is a delightful dish that brings together the earthy flavors of Brussels sprouts and sweet butternut squash. This colorful side is not only tasty but also nutritious, making it a perfect addition to your dinner table or holiday feast.
Why Make This Recipe
This recipe is great for several reasons. First, it offers a pleasing mix of textures and flavors. The roasted vegetables are tender with a nice caramelization, while the walnuts add a satisfying crunch. The maple syrup brings sweetness, and the cranberries add a fruity burst. It’s also a healthy option, loaded with vitamins and minerals from the vegetables and nuts. Plus, it’s easy to make and can be prepared in just over half an hour!
How to Make Roasted Brussels Sprouts and Butternut Squash
Making this dish is straightforward and quick. You’ll start by prepping the vegetables and then roasting them to perfection. The walnuts will be toasted and coated in maple syrup for an added sweet crunch. Lastly, you’ll combine everything together for a warm, delightful dish.
Ingredients:
- 400 g Brussels sprouts, trimmed and halved
- 400 g butternut squash, peeled and cubed
- 3 tbsp olive oil
- Salt and pepper, to taste
- 80 g walnuts
- 2 tbsp maple syrup
- 60 g dried cranberries
- 1 tsp fresh thyme leaves (optional)
Directions:
- Preheat your oven to 200°C (400°F).
- In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper.
- Spread the vegetables evenly on a baking tray.
- Roast in the oven for 25–30 minutes, flipping halfway through, until they are tender and caramelized.
- While the vegetables are roasting, toast the walnuts in a dry pan for about 3–4 minutes.
- Drizzle the toasted walnuts with maple syrup and stir to coat them evenly. Let them cool slightly.
- Once the vegetables are done roasting, transfer them to a serving bowl.
- Add the maple-coated walnuts, dried cranberries, and thyme (if using).
- Toss gently to combine and serve warm.
How to Serve Roasted Brussels Sprouts and Butternut Squash
This dish can be served as a side dish with any main course, such as roasted chicken, turkey, or beef. It also works well for vegetarian meals or as part of a festive spread during holiday gatherings. You can serve it warm or at room temperature, depending on your preference.
How to Store Roasted Brussels Sprouts and Butternut Squash
To store leftovers, let the dish cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it in an oven or microwave until warmed through.
Tips to Make Roasted Brussels Sprouts and Butternut Squash
- Make sure to cut the Brussels sprouts and butternut squash into even sizes for uniform cooking.
- Feel free to adjust the amount of maple syrup based on your sweetness preference.
- For extra flavor, you can add spices like cinnamon or chili powder when roasting the vegetables.
Variation
For a different flavor profile, try adding garlic cloves to the roasting tray or mixing in other seasonal vegetables like carrots or sweet potatoes. You can also swap the walnuts for pecans or almonds for a change in texture.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the vegetables and walnuts a few hours in advance and roast them just before serving for the best results.
2. What if I don’t have maple syrup?
You can use honey or agave syrup as a substitute for maple syrup to add sweetness to the walnuts.
3. Is this recipe vegan?
Yes, this recipe is vegan as it contains no animal products. Enjoy it guilt-free!
