Nothing tastes more like fall than a tray full of roasted fall vegetables with cranberries and maple walnuts. This colorful side dish is sweet, savory, crunchy, and comforting all at once just what you need for cozy dinners or festive gatherings.
The roasted root veggies get perfectly caramelized, the cranberries add just the right pop of tartness, and the maple-glazed walnuts?
Well, they take everything to a whole new level.
This dish is incredibly easy to prepare and feels like a warm hug from the oven.
Whether you’re making a weeknight sheet pan dinner or prepping a beautiful Thanksgiving table, this recipe is your autumn go-to.
There’s something truly nostalgic about roasting vegetables in the fall.
The smell alone makes the whole kitchen feel like home.
This one came together during a cool October weekend when I had extra squash on hand and a craving for something cozy.
I tossed in sweet potatoes, brussels sprouts, and whatever root veggies were lingering in the fridge.
But what made it extra special was a last-minute toss of dried cranberries and some maple-glazed walnuts I’d been saving for salad.
One bite in, I knew this wasn’t just another roasted veggie dish it was something I’d be making all season long.
Why You’ll Love This
1. Sweet and savory in perfect harmony
This dish balances the earthiness of root vegetables with sweet dried cranberries and crunchy maple-glazed walnuts. Every bite hits a range of textures and flavors—caramelized, tangy, nutty, and just the right touch of sweetness. It’s a flavor explosion that never gets old.
2. So easy to make, even on busy nights
With just a bit of chopping and tossing, the oven does all the work. You don’t need any fancy techniques, and you can prep most of it ahead. It’s the kind of recipe that makes you feel like a kitchen pro without even trying.
3. Great for meal prep or entertaining
This dish is beautiful enough to serve at a holiday dinner, but also practical for weekday lunches. It reheats like a dream, so you can make a big batch and enjoy it all week. Plus, it’s naturally gluten-free and vegetarian, making it a crowd-pleaser.
4. Totally customizable with what you have
No butternut squash? Use carrots. Not a fan of brussels sprouts? Try cauliflower. This recipe is a flexible canvas for your favorite fall produce. You can easily make it vegan, low-carb, or nut-free depending on what works for you.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisine Type: American, Vegetarian
Servings: 6
Estimated Cost: $10–$12
Equipment Needed:
- Large baking sheet
- Parchment paper or foil
- Large mixing bowl
- Measuring cups and spoons
- Small saucepan (for maple walnuts)
- Spatula or wooden spoon
Ingredients
- 2 cups butternut squash, peeled and diced
- 2 cups sweet potatoes, peeled and cubed
- 2 cups brussels sprouts, trimmed and halved
- 1 red onion, cut into thick slices
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground cinnamon (optional, but adds warmth)
- ½ cup dried cranberries
- ¾ cup raw walnut halves
- 2 tablespoons pure maple syrup
- Pinch of sea salt (for walnuts)
Ingredient Notes:
Swap sweet potatoes for carrots or parsnips if needed. Use pecans instead of walnuts. For extra protein, toss in some roasted chickpeas. Store leftover cranberries in a sealed container in the pantry and keep any extra squash refrigerated for up to 5 days.
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil to make cleanup easy. A light coat of olive oil on the sheet also helps with crisp edges.
Step 2: Chop and season the veggies
In a large bowl, combine the butternut squash, sweet potatoes, brussels sprouts, and red onion. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and cinnamon. Toss everything together until evenly coated.
Step 3: Roast the vegetables
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Try not to overcrowd—this helps them get crispy instead of steaming. Roast for 25 to 30 minutes, stirring halfway through, until tender and golden brown.
Step 4: Make the maple walnuts
While the vegetables are roasting, heat a small saucepan over medium heat. Add the walnuts and toast for 2 minutes, stirring constantly. Drizzle in the maple syrup and a pinch of sea salt. Cook for another 2 to 3 minutes, stirring to coat the walnuts evenly. Remove from heat and let cool on parchment paper.
Step 5: Add cranberries and walnuts
Once the veggies are fully roasted, remove the tray from the oven. Toss in the dried cranberries and maple-glazed walnuts. Gently mix everything together on the sheet so the flavors mingle while still warm.
Step 6: Serve and enjoy
Transfer to a serving bowl or platter. Garnish with a sprinkle of fresh herbs if you like—thyme or parsley adds a lovely touch. Serve warm and enjoy all the cozy fall flavors in one bite.
Nutrition Facts (Per Serving)
- Calories: 290
- Protein: 4g
- Carbohydrates: 32g
- Fiber: 5g
- Fat: 17g
- Sodium: 280mg
- Vitamin A: 160% DV
- Vitamin C: 45% DV
- Calcium: 6% DV
- Iron: 10% DV
Tips for Success
1. Don’t skip the parchment paper
It helps the vegetables roast evenly and prevents sticking. Plus, it makes cleanup super simple.
2. Keep the veggies uniform in size
Cutting everything into similarly sized pieces ensures even cooking. Smaller pieces roast faster and get more caramelized edges.
3. Add the cranberries and walnuts at the end
Tossing these in after roasting keeps them from burning and maintains their unique texture and flavor.
4. Make ahead for easy hosting
You can roast the veggies a few hours in advance and warm them in the oven before serving. Add the cranberries and walnuts just before plating for the freshest flavor.
Common Questions
Can I make this recipe vegan?
Yes! It’s naturally vegan as long as you use pure maple syrup and no animal-based oils or butter.
What other nuts can I use?
Pecans or slivered almonds work beautifully here. If you’re nut-free, try pumpkin seeds (pepitas) tossed in a little maple syrup and toasted.
Can I use frozen vegetables?
Fresh is best for texture and roasting, but if needed, you can use frozen. Just be sure to thaw and pat dry before roasting to avoid soggy veggies.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes or microwave in 30-second bursts.
Variations and Substitutions
- Add protein: Toss in cooked quinoa, lentils, or shredded rotisserie chicken for a heartier meal.
- Spice it up: A pinch of red pepper flakes or smoked paprika adds some kick.
- Different fruits: Try dried cherries or chopped dates instead of cranberries.
- Use fall herbs: Fresh rosemary or sage pairs beautifully with the maple and squash combo.
Serving and Pairing Suggestions
This roasted veggie medley pairs perfectly with:
- Roasted chicken or turkey
- A simple grain bowl with farro or couscous
- A fall-inspired salad with apple cider vinaigrette
- Warm sourdough bread and a glass of white wine or apple cider
It also makes a colorful, cozy addition to any holiday spread or weeknight meal.
Roasted Fall Vegetables
Ingredients
- 2 cups butternut squash peeled and diced
- 2 cups sweet potatoes peeled and cubed
- 2 cups brussels sprouts trimmed and halved
- 1 red onion cut into thick slices
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground cinnamon optional, but adds warmth
- ½ cup dried cranberries
- ¾ cup raw walnut halves
- 2 tablespoons pure maple syrup
- Pinch of sea salt for walnuts
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil to make cleanup easy. A light coat of olive oil on the sheet also helps with crisp edges.
- In a large bowl, combine the butternut squash, sweet potatoes, brussels sprouts, and red onion. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and cinnamon. Toss everything together until evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Try not to overcrowd—this helps them get crispy instead of steaming. Roast for 25 to 30 minutes, stirring halfway through, until tender and golden brown.
- While the vegetables are roasting, heat a small saucepan over medium heat. Add the walnuts and toast for 2 minutes, stirring constantly. Drizzle in the maple syrup and a pinch of sea salt. Cook for another 2 to 3 minutes, stirring to coat the walnuts evenly. Remove from heat and let cool on parchment paper.
- Once the veggies are fully roasted, remove the tray from the oven. Toss in the dried cranberries and maple-glazed walnuts. Gently mix everything together on the sheet so the flavors mingle while still warm.
- Transfer to a serving bowl or platter. Garnish with a sprinkle of fresh herbs if you like—thyme or parsley adds a lovely touch. Serve warm and enjoy all the cozy fall flavors in one bite.
Notes
It helps the vegetables roast evenly and prevents sticking. Plus, it makes cleanup super simple. 2. Keep the veggies uniform in size
Cutting everything into similarly sized pieces ensures even cooking. Smaller pieces roast faster and get more caramelized edges. 3. Add the cranberries and walnuts at the end
Tossing these in after roasting keeps them from burning and maintains their unique texture and flavor. 4. Make ahead for easy hosting
You can roast the veggies a few hours in advance and warm them in the oven before serving. Add the cranberries and walnuts just before plating for the freshest flavor.
The smell of these veggies roasting in the oven will make your home feel like fall in every way.
I hope you’ll give this simple but flavor-packed recipe a try and make it your own.
Whether you’re prepping ahead for a cozy dinner, serving it as a Thanksgiving side, or just wanting something warm and nourishing, this dish delivers.
Thanks for stopping by and spending a little time in the kitchen with me.
I can’t wait to hear how it turns out for you!
