Description
This Roasted Brussels Sprouts and Butternut Squash is a delightful side dish that marries savory and sweet flavors perfect for fall.
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 1 medium butternut squash, peeled and diced
- 2 tbsp olive oil
- ½ cup maple walnuts (store-bought or homemade)
- ½ cup dried cranberries
- ½ cup goat cheese, crumbled
- 1 tbsp maple syrup (optional, for drizzling)
- Salt and black pepper, to taste
Instructions
- Begin by preheating your oven to 400°F (200°C).
- While the oven is heating up, take your Brussels sprouts and butternut squash. Rinse them under running water, slicing the Brussels sprouts in half and peeling and dicing the butternut squash.
- In a large mixing bowl, toss the vegetables with olive oil, adding salt and pepper to taste.
- Spread the seasoned veggies on a baking sheet and roast for 25-30 minutes, stirring halfway through.
- Once tender, sprinkle with maple walnuts, cranberries, and goat cheese, allowing the heat to warm the toppings.
- If desired, drizzle with maple syrup before serving.
Notes
You can roast the vegetables in advance and reheat them before serving to enjoy a quick and easy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
Nutrition
- Calories: 250 kcal
- Sodium: 300 mg
- Protein: 7 g