Roasted Fall Vegetables
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.
Servings 6
Calories 290kcal
Cost $10-$12
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
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.
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.