Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts and Cranberries
If you’re looking for a delightful dish that encapsulates the essence of fall, look no further than Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts and Cranberries. This vibrant medley of flavors and textures is not only visually appealing but also offers a perfect balance of sweetness, nuttiness, and earthiness. It’s a dish that can elevate any meal, making it a must-try for your next family gathering or holiday celebration.
Key Takeaways:
- Preparation time: 15 minutes
- Difficulty level: Easy
- Main ingredients: Brussels sprouts, butternut squash, walnuts, cranberries, maple syrup
- Special techniques: Roasting, caramelizing
- Storage information: Can be stored in the refrigerator for up to 3 days
Introduction to Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts and Cranberries:
Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts and Cranberries is a dish that marries seasonal ingredients with hearty flavors. Brussels sprouts, a member of the cruciferous vegetable family, have been cultivated since ancient times. They are believed to have originated in Belgium in the 16th century and have since become a popular side dish in many cuisines, particularly in Western cooking. Their unique flavor and nutritional benefits have garnered them a solid place in the hearts of health-conscious eaters.
Butternut squash, on the other hand, is a winter squash that has been cherished for its creamy texture and sweet flavor. Native to the Americas, butternut squash has been a staple in various indigenous diets and has gained popularity worldwide. When roasted, both Brussels sprouts and butternut squash develop a caramelized sweetness that perfectly complements the crunch of walnuts and the tartness of cranberries, making this dish not just delicious but also vibrant and festive.
This recipe’s combination of ingredients offers a delightful contrast of flavors and textures, creating a dish that is not only satisfying but also visually appealing. The addition of maple syrup adds a touch of natural sweetness, making it an ideal accompaniment to savory meals or a stand-alone star in a vegetarian feast.
Ingredients for Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts and Cranberries:
- Brussels sprouts (1 pound): Provides a hearty, earthy flavor and is rich in vitamins K and C.
- Butternut squash (1 medium): Adds sweetness and creaminess to the dish, packed with vitamins A and C.
- Walnuts (1 cup, chopped): Offers crunch and healthy fats, enhancing the dish’s texture and flavor.
- Dried cranberries (1/2 cup): Contributes tartness and sweetness, rich in antioxidants.
- Maple syrup (1/4 cup): Natural sweetener that caramelizes during roasting, adding depth of flavor.
- Olive oil (3 tablespoons): Used for roasting, it helps to achieve a crispy texture while adding healthy fats.
- Salt (to taste): Enhances the flavors of the vegetables.
- Black pepper (to taste): Adds a hint of spice.
Preparation Steps for Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts and Cranberries:
1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This high temperature is essential for roasting the vegetables to achieve the desired caramelization.
2. Prepare the Brussels Sprouts: Rinse the Brussels sprouts under cold water, then trim the stems and remove any yellow or damaged leaves. Cut them in half lengthwise to ensure they roast evenly.
3. Cube the Butternut Squash: Carefully peel the butternut squash using a vegetable peeler, then cut it in half and scoop out the seeds. Cube the squash into 1-inch pieces for uniform roasting.
4. Mix the Vegetables: In a large mixing bowl, combine the halved Brussels sprouts and cubed butternut squash. Drizzle with olive oil, sprinkle with salt and black pepper, and toss them well to coat.
5. Roast the Vegetables: Spread the Brussels sprouts and butternut squash evenly on a large baking sheet. Make sure they are in a single layer for even roasting. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
6. Prepare the Maple Walnuts: While the vegetables are roasting, place the chopped walnuts in a small skillet over medium heat. Toast them for about 5 minutes, stirring frequently, until they are fragrant and lightly golden. Be cautious not to burn them.
7. Combine Ingredients: Once the vegetables are done roasting, remove them from the oven and add the toasted walnuts and dried cranberries. Drizzle with maple syrup and toss everything together until evenly coated.
8. Final Roast: Return the mixture to the oven for an additional 5 minutes to allow the flavors to meld and the cranberries to soften slightly.
9. Serve: Once done, remove from the oven, let cool slightly, and serve warm. Enjoy this vibrant dish as a side or a main vegetarian offering!
Flavor Profile of Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts and Cranberries:
The flavor profile of this dish is a delightful harmony of sweet, savory, and tangy elements. The Brussels sprouts provide a slightly bitter, earthy base that is beautifully balanced by the natural sweetness of the roasted butternut squash. The caramelization that occurs during roasting enhances the sweetness, making each bite rich and satisfying.
The addition of toasted walnuts introduces a crunchy texture, while the dried cranberries offer bursts of tartness that contrast with the other flavors. The maple syrup ties everything together with its warm, sweet notes, creating a dish that is aromatic and inviting. The aroma of roasted vegetables fills the kitchen, promising a comforting meal that is both nourishing and delicious.
Benefits of Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts and Cranberries:
This dish is not only delicious but also packed with nutritional benefits. Brussels sprouts are a powerhouse of vitamins, particularly vitamin K, which is essential for bone health, and vitamin C, which boosts the immune system. They are also high in fiber, promoting digestive health.
Butternut squash is low in calories but high in essential nutrients, including beta-carotene, which is converted into vitamin A in the body and is crucial for eye health. The fiber content in butternut squash also aids in digestion and helps maintain a healthy weight.
Walnuts are an excellent source of omega-3 fatty acids, which are beneficial for heart health. They also contain antioxidants that help reduce inflammation. The cranberries add a dose of antioxidants, which are known for their role in preventing urinary tract infections and supporting overall health. Overall, this dish is a balanced combination of vitamins, minerals, and healthy fats, making it a nutritious addition to any meal.
Serving Suggestions for Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts and Cranberries:
Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts and Cranberries is versatile and can be served in various ways. It makes an excellent side dish for roasted meats, such as turkey, chicken, or pork, especially during the fall and winter months. The sweetness of the dish pairs beautifully with savory main courses, enhancing the overall dining experience.
For a vegetarian or vegan meal, serve it over a bed of quinoa or brown rice, which adds protein and fiber, making it a complete meal. You can also toss it into a mixed green salad for added texture and flavor. If you’re looking to elevate the dish further, consider drizzling a balsamic reduction over the top just before serving for an extra layer of flavor.
Storage Tips for Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts and Cranberries:
To store leftovers, allow the dish to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, use an oven or toaster oven to maintain the crispiness of the roasted vegetables. Simply spread the mixture on a baking sheet and reheat at 350°F (175°C) for about 10-15 minutes, or until warmed through.
If you plan to keep it longer, you can freeze the dish, although the texture of the Brussels sprouts may change slightly upon thawing. For freezing, place it in a freezer-safe container and it can last for up to 2 months. To reheat from frozen, allow it to thaw in the refrigerator overnight before reheating in the oven.
Conclusion:
Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts and Cranberries is a dish that brings warmth, flavor, and nutrition to your table. Its vibrant colors and delightful combinations make it a perfect choice for any occasion, from casual weeknight dinners to festive holiday gatherings. With its ease of preparation and impressive taste, this recipe is one you’ll want to keep in your culinary repertoire. So gather your ingredients and give this delicious recipe a try; your taste buds will thank you!
FAQ Section:
1. Can I make this dish ahead of time?
Yes! You can prepare the vegetables and mix them with the walnuts and cranberries ahead of time, then roast them just before serving.
2. What other nuts can I use instead of walnuts?
Pecans or almonds work well as substitutes and will add their unique flavors to the dish.
3. Is this recipe gluten-free?
Yes, all the ingredients used in this recipe are naturally gluten-free.
4. Can I add other vegetables to this dish?
Absolutely! Carrots, sweet potatoes, or parsnips can be great additions for extra flavor and nutrition.
5. How do I know when the Brussels sprouts are done roasting?
They should be golden brown and fork-tender. A slight crisp on the outside is ideal.
6. Can I use fresh cranberries instead of dried?
While fresh cranberries can be used, they are quite tart and may require additional sweetening. Stick to dried for the best flavor balance.
7. What can I serve this dish with?
It pairs well with roasted chicken, turkey, or as part of a vegetarian platter with grains or salads.
8. How can I make this dish vegan?
The recipe is already vegan as it does not include any animal products; just ensure your maple syrup is pure and not mixed with any additives.
Full Recipe
Roasted Brussels Sprouts & Butternut Squash with Maple Walnuts and Cranberries Ingredients: - 1 lb Brussels sprouts, trimmed and halved - 2 cups butternut squash, peeled and cubed - 1/4 cup olive oil - Salt and pepper to taste - 1/2 cup walnuts, chopped - 3 tbsp maple syrup - 1/2 cup dried cranberries - 1 tsp cinnamon (optional) Directions: 1. Preheat your oven to 400°F (200°C). 2. In a large bowl, combine the Brussels sprouts and butternut squash. Drizzle with olive oil and season with salt, pepper, and cinnamon if using. Toss until everything is well coated. 3. Spread the Brussels sprouts and butternut squash evenly on a baking sheet. 4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through cooking. 5. While the vegetables are roasting, prepare the maple walnuts. In a small skillet over medium heat, add the chopped walnuts and maple syrup. Stir for about 3-5 minutes until the walnuts are toasted and coated with syrup. Remove from heat and set aside. 6. Once the vegetables are done roasting, remove them from the oven and transfer them to a serving dish. 7. Sprinkle the toasted maple walnuts and dried cranberries over the roasted vegetables. 8. Serve warm and enjoy this delicious and healthy dish!