Fall’s Bounty: Maple Walnut & Cranberry Roasted Vegetables Recipe

Crisp autumn winds whisper promises of comfort as these roasted fall vegetables dance with vibrant cranberries and maple-glazed walnuts.

Earthy seasonal produce bursts with rich, caramelized flavors that warm every corner of your kitchen.

Each colorful vegetable roasts to golden perfection, creating a symphony of textures and tastes.

Rustic and wholesome, this recipe celebrates the bounty of harvest season with minimal effort and maximum deliciousness.

Sweet maple notes mingle with tart cranberries, while crunchy walnuts add unexpected depth to the medley.

The aroma will draw everyone to the table, eager to savor these perfectly seasoned vegetables.

Let this dish become your new autumn culinary masterpiece.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 320 kcal

Servings: 5

Ingredients in Roasted Fall Vegetables with Cranberries and Maple Walnuts

• Brussels Sprouts: Hearty winter vegetable packed with nutrients, choose bright green and firm sprouts without yellow leaves.
• Butternut Squash: Sweet and creamy autumn staple, select smooth, heavy squash with deep color and no soft spots.
• Shallots: Delicate onion-like flavor enhancer, pick firm bulbs with smooth, unblemished skin.

• Olive Oil: Helps vegetables roast evenly and adds rich flavor, choose extra virgin for best taste.
• Salt: Elevates natural vegetable sweetness, use kosher or sea salt for balanced seasoning.
• Black Pepper: Adds warm, subtle heat, freshly ground provides most vibrant flavor.
• Cinnamon: Brings cozy autumn warmth, ground cinnamon complements roasted vegetables beautifully.

• Dried Cranberries: Tangy burst of sweetness, select plump, glossy berries without excessive sugar coating.
• Walnuts: Crunchy protein source, pick fresh halves with golden color and no bitter smell.
• Maple Syrup: Creates glossy, caramelized walnut coating, pure maple syrup offers best flavor.
• Goat Cheese: Optional creamy element, select fresh, soft cheese for smooth texture.

What Tools You’ll Need for Fall Veggie Roasts

• Baking sheet: Large, flat pan for even roasting of vegetables.
• Large bowl: Spacious container for mixing and coating vegetables with oil.
• Small skillet: Perfect for toasting walnuts and creating maple glaze.
• Wooden spoon or spatula: Essential for stirring walnuts and tossing vegetables.
• Measuring spoons: Helps accurately season vegetables with salt, pepper, and cinnamon.
• Sharp knife: Needed for slicing shallots and preparing ingredients.
• Plate: Used for cooling maple-glazed walnuts after cooking.

Cooking Roasted Fall Vegetables with Maple Walnuts

• Autumn Vegetable Preparation

Gather your favorite fall vegetables like Brussels sprouts, butternut squash, and shallots. Choose fresh, vibrant produce that feels firm and looks bright.

• Seasoning and Coating

Toss the chopped vegetables with a generous splash of olive oil, ensuring each piece gets a light, even coating. Sprinkle with a pinch of salt, ground pepper, and a whisper of cinnamon for warmth.

• Roasting Magic

Spread the vegetables across a baking sheet, creating a single layer that allows each piece to caramelize beautifully. Slide the tray into a hot oven preheated to 400°F and let the transformation begin.

• Nutty Sweet Glaze

While vegetables are roasting, create a quick maple walnut topping. In a skillet, combine walnut halves and maple syrup, stirring until they become glossy and perfectly coated.

• Final Flourish

Once vegetables are tender and golden, pull them from the oven. Scatter dried cranberries across the roasted medley and crown with the candied walnuts. Optional goat cheese crumbles add a creamy contrast.

• Serving

Plate the vegetables while still warm, letting the aroma of autumn fill the kitchen. Each bite promises a symphony of sweet, savory, and earthy flavors.

Tips to Enhance Roasted Fall Vegetables

• Swap Brussels sprouts with cauliflower or broccoli for different textures and flavors.
• Chop vegetables ahead of time and store in the refrigerator to streamline cooking during busy weeknights.
• Add fresh rosemary or thyme sprigs while roasting to infuse extra herbal aromatics into the vegetables.
• Replace goat cheese with nutritional yeast or dairy-free cheese alternative for a plant-based version of the dish.

Serving Roasted Fall Veggies That Wow

• Festive Fall Feast Companion: Pair this colorful roasted vegetable dish with a hearty wild rice pilaf or quinoa to create a complete and satisfying meal that celebrates autumn's bounty.
• Cheese Lover's Delight: Sprinkle extra crumbled goat cheese or try blue cheese for a tangy contrast that elevates the sweetness of maple and cranberries, making each bite more complex and exciting.
• Protein Power-Up: Transform this side dish into a main course by adding grilled chicken, roasted turkey, or crispy tofu to create a balanced and nutritious plate that's perfect for family dinners or casual gatherings.
• Elegant Appetizer Twist: Serve smaller portions in individual ramekins or on a rustic wooden board for a sophisticated starter that will impress guests at holiday parties or weekend brunches.

Storing Roasted Vegetables

• Fridge Fresh Strategy: Store leftover roasted vegetables in an airtight container for up to 4 days. The crisp edges will remain delightful when reheated gently in a 350°F oven for 10 minutes.
• Make-Ahead Magic: Chop vegetables and prepare maple walnuts one day before cooking to streamline dinner preparation. Keep ingredients separately sealed in the refrigerator until ready to roast.
• Portion Power: Divide cooked vegetables into individual meal-prep containers for quick lunches or side dishes throughout the week. Add fresh herbs or a sprinkle of goat cheese before serving to refresh the flavors.
• Freezer Friendly Tip: Roasted vegetables can be frozen for up to 2 months. Cool completely, then store in freezer-safe containers. Thaw overnight in the refrigerator and reheat in the oven to maintain their caramelized texture.

Rustic Roasted Fall Vegetables

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• Total Time: 40 minutes
• Yield: 5 1x

Print Recipe

Description

Roasted fall vegetables bring warmth to seasonal dining with caramelized produce and festive cranberry accents. Maple-glazed walnuts provide a delightful crunch that will make this side dish memorable for gatherings.

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Ingredients

Scale 1x2x3x

• 3 cups / 450 grams butternut squash, cubed
• 1 pound Brussels sprouts, trimmed and halved
• 1 medium shallot, sliced
• 1 cup / 120 grams walnut halves
• 2 tbsps maple syrup
• ½ cup / 60 grams dried cranberries
• 1 oz / 28 grams goat cheese, crumbled (optional)
• 1 tbsp olive oil
• Salt, to taste
• Pepper, to taste
• ½ tsp cinnamon

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Instructions

1. Preparation: Preheat oven to 400°F (200°C), positioning rack in the center for optimal roasting environment.
2. Seasoning: In a large mixing bowl, combine Brussels sprouts, butternut squash, and shallots. Drizzle with olive oil, tossing gently to ensure even coating. Sprinkle with salt, cracked black pepper, and cinnamon, massaging seasonings into vegetables.
3. Roasting: Spread vegetable mixture in a single layer on a large baking sheet. Roast for 25-30 minutes, rotating pan halfway through to promote uniform caramelization and prevent burning. Vegetables should emerge golden-brown and tender.
4. Maple Walnuts: While vegetables roast, create glazed walnuts in a skillet over medium-high heat. Pour maple syrup over walnut halves, stirring constantly until liquid reduces and creates a sticky, amber-colored coating. Transfer to a parchment-lined surface to cool and crisp.
5. Finishing: Remove roasted vegetables from oven, gently fold in dried cranberries. Scatter maple-glazed walnuts and optional crumbled goat cheese over the top, creating a vibrant, textural autumn medley.
6. Serving: Transfer to a serving platter, presenting the roasted vegetable dish immediately to showcase its warm, aromatic qualities and preserve its perfect texture.

Notes

• Maximize Roasting Potential: Space vegetables in a single layer to guarantee perfect caramelization and prevent steaming.
• Spice Strategic Seasoning: Use cinnamon sparingly – it adds warmth without overwhelming the natural vegetable flavors.
• Watch Maple Walnut Glaze: Monitor skillet closely while reducing maple syrup to prevent burning and ensure glossy, even coating.
• Temperature Timing: Maintain consistent 400°F oven heat for optimal vegetable browning and crisp exterior development.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 12 g
• Sodium: 100 mg
• Fat: 22 g
• Saturated Fat: 2 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 7 g
• Protein: 6 g
• Cholesterol: 5 mg