Roasted Brussels Sprouts and Butternut Squash with Maple Walnuts, Cranberries, and Goat Cheese 
This beautiful fall-inspired dish combines roasted Brussels sprouts and butternut squash with the sweetness of maple-glazed walnuts, tart dried cranberries, and creamy goat cheese. It’s a perfect side dish for the holidays or a cozy weeknight dinner!
Ingredients:
For the Roasted Vegetables:
3 cups Brussels sprouts, trimmed and halved
3 cups butternut squash, peeled and cubed
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon fresh thyme (optional)
For the Maple Walnuts:
1 cup walnuts
2 tablespoons maple syrup
Pinch of salt
For Assembling:
1/2 cup dried cranberries
1/4 cup crumbled goat cheese
1 tablespoon balsamic glaze (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Roast the Brussels Sprouts and Butternut Squash:
In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, salt, pepper, garlic powder, and fresh thyme if using. Spread the vegetables evenly on the prepared baking sheet in a single layer.
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, tossing halfway through.
3. Prepare the Maple Walnuts:
While the vegetables are roasting, heat a small skillet over medium heat. Add the walnuts and toast them for about 3-4 minutes until they become fragrant. Add the maple syrup and a pinch of salt, stirring to coat the walnuts evenly.
Continue to cook for 2-3 minutes until the walnuts are sticky and caramelized. Remove from heat and transfer the walnuts to a parchment-lined plate to cool.
4. Assemble the Dish:
Once the vegetables are done roasting, transfer them to a large serving dish. Sprinkle the dried cranberries and crumbled goat cheese over the top. Add the cooled maple-glazed walnuts for a sweet, crunchy texture.
5. Optional Garnish:
Drizzle with balsamic glaze for an extra layer of flavor, if desired. Serve warm and enjoy!
Details:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Tips:
For extra crispiness, roast the Brussels sprouts and butternut squash at 425°F (220°C).
You can substitute pecans for the walnuts if preferred.
This dish can be prepared ahead of time; just wait to add the goat cheese and walnuts until ready to serve.
