Maple-Cinnamon Roasted Fall Vegetables Recipe As the leaves turn golden and the air gets crisp, there’s nothing more comforting than the flavors of roasted fall vegetables. Among the season’s top picks are maple-cinnamon butternut squash and Brussels sprouts—two ingredients that come together to create a colorful, flavorful, and crowd-pleasing dish. Whether you’re planning your Thanksgiving feast, Christmas dinner, or simply looking for a cozy autumn side dish, this recipe is guaranteed to impress.
Topped with toasted pecans, pumpkin seeds, dried cranberries, and creamy feta cheese, this roasted vegetable dish is not only visually stunning but also packed with textures and flavors. The sweetness of maple syrup, the warmth of cinnamon, and the tangy burst of cranberries make this a standout addition to your holiday table.
Why You’ll Love This Recipe
- Versatile Side Dish: This recipe pairs beautifully with turkey, ham, prime rib, or even vegetarian mains.
- Make-Ahead Friendly: Perfect for stress-free holiday prep!
- Packed with Fall Flavors: Maple syrup, cinnamon, and roasted vegetables capture the essence of autumn.
- Customizable: Swap ingredients to suit your taste or dietary preferences.
Ingredients You’ll Need
For Roasted Brussels Sprouts:
- 12 oz Brussels sprouts (ends trimmed, yellow leaves removed, halved)
- 2 tablespoons olive oil
- ¼ teaspoon salt (or to taste)
For Roasted Butternut Squash:
- 1 lb butternut squash (peeled, seeded, and cubed into 1-inch pieces)
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- ½ cup pumpkin seeds (raw or roasted)
- 1 cup pecan halves (toasted)
- ½ cup dried cranberries
- 4 oz feta cheese (crumbled)
- ½ cup pomegranate arils (optional)
Dressing:
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons extra virgin olive oil
How to Make Roasted Fall Vegetables
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, maple syrup, and ground cinnamon. Spread the squash in a single layer on a parchment-lined baking sheet to prevent sticking and ensure even roasting. Roast for about 25–30 minutes or until the squash is tender and caramelized around the edges.
Step 2: Roast the Brussels Sprouts
In a separate bowl, toss the halved Brussels sprouts with olive oil and salt. Spread them out on another parchment-lined baking sheet. Roast for 20–25 minutes until golden brown and slightly crispy on the outside.
Step 3: Toast the Pecans
While the vegetables are roasting, toast the pecan halves in a dry skillet over medium heat for 2–3 minutes until fragrant. Be careful not to burn them!
Step 4: Plump the Cranberries
Soak the dried cranberries in hot water for about 5 minutes to make them soft and juicy. Drain and set aside.
Step 5: Prepare the Dressing
Whisk together freshly squeezed lemon juice, maple syrup, and olive oil in a small bowl. Adjust seasoning as needed.
Step 6: Assemble the Dish
In a large serving bowl or platter, combine the roasted butternut squash and Brussels sprouts. Add the toasted pecans, pumpkin seeds, plumped cranberries, and optional pomegranate arils. Top with crumbled feta cheese and drizzle with the maple-lemon dressing. Serve warm or at room temperature.
Make-Ahead Tips
This roasted fall vegetable dish can be prepped ahead of time to save you from last-minute holiday stress:
- Roast in Advance: Roast the butternut squash and Brussels sprouts up to two days ahead. Store in an airtight container in the refrigerator.
- Toast Pecans: Toast the pecans ahead of time and store them in a sealed plastic bag or container.
- Plump Cranberries: Soak the cranberries in hot water and refrigerate until ready to use.
- Prepare Dressing: Mix the dressing ingredients in advance and store in a small jar in the fridge. Shake well before serving.
On the day of serving, simply combine all the components, top with feta cheese, and drizzle with dressing for a quick and easy side dish that tastes fresh and delicious!
Recipe Tips
- Don’t Overcrowd: When roasting vegetables, leave space between pieces on the baking sheet to allow proper caramelization. Overcrowding can lead to steaming instead of roasting.
- Use Parchment Paper: Lining your baking sheet makes cleanup easier and helps keep the vegetables crispy.
- Serve at Room Temperature: This dish tastes best when served warm or at room temperature—not cold straight from the fridge.
Storage Tips
Got leftovers? Store them in an airtight container in the refrigerator for up to four days. For best results, keep the pecans and pumpkin seeds separate to maintain their crunchiness. Reheat gently before serving or enjoy it cold as a salad!
Ingredient Substitutions
One of the best things about this recipe is its flexibility! Here are some substitutions you can try:
- Butternut Squash: Swap for sweet potatoes or yams if preferred.
- Brussels Sprouts: Replace with roasted green beans or blanched fresh green beans for a different texture.
- Pecans: Use walnuts or almonds as an alternative nut option.
- Pumpkin Seeds: Sunflower seeds work just as well if you don’t have pumpkin seeds on hand.
- Feta Cheese: Substitute with goat cheese or crumbled Gorgonzola for a different flavor profile.
- Dried Cranberries: Raisins, dried figs, blueberries, or cherries make great alternatives for added sweetness.
FAQs
Can I make this dish vegan?
Absolutely! Simply omit the feta cheese or replace it with a dairy-free alternative like vegan feta or cashew cheese.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to four days. Keep nuts and seeds separate if you want them to stay crunchy.
Can I use frozen butternut squash?
Yes! Just make sure to thaw it completely and pat it dry before roasting to avoid excess moisture.
What main dishes pair well with roasted fall vegetables?
This dish complements a variety of mains such as roasted turkey, glazed ham, prime rib, or even vegetarian entrees like stuffed acorn squash or lentil loaf.
Final Thoughts
Roasted fall vegetables like maple-cinnamon butternut squash and Brussels sprouts are a must-have addition to your autumn menu. Their vibrant colors, rich flavors, and delightful textures make them perfect for special occasions or cozy weeknight dinners. With just a handful of wholesome ingredients and simple steps, you can create a dish that’s as beautiful as it is delicious!
So why wait? Gather your ingredients and give this recipe a try—you’ll be coming back to it year after year!
PrintMaple-Cinnamon Roasted Fall Vegetables Recipe
As the leaves turn golden and the air gets crisp, thereu2019s nothing more comforting than the flavors of roasted fall vegetables. This recipe combines maple-cinnamon butternut squash and Brussels sprouts, topped with toasted pecans, pumpkin seeds, dried cranberries, and creamy feta cheese, creating a visually stunning and flavorful dish. Perfect for Thanksgiving, Christmas, or any cozy autumn dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
For Roasted Brussels Sprouts:
- 12 oz Brussels sprouts (ends trimmed, yellow leaves removed, halved)
- 2 tablespoons olive oil
- ¼ teaspoon salt (or to taste)
For Roasted Butternut Squash:
- 1 lb butternut squash (peeled, seeded, and cubed into 1-inch pieces)
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- ½ cup pumpkin seeds (raw or roasted)
- 1 cup pecan halves (toasted)
- ½ cup dried cranberries
- 4 oz feta cheese (crumbled)
- ½ cup pomegranate arils (optional)
Dressing:
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons extra virgin olive oil
Instructions
- Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, maple syrup, and ground cinnamon. Spread the squash in a single layer on a parchment-lined baking sheet. Roast for about 25–30 minutes or until tender and caramelized. - Roast the Brussels Sprouts
Toss the halved Brussels sprouts with olive oil and salt. Spread them out on another parchment-lined baking sheet. Roast for 20–25 minutes until golden brown and slightly crispy. - Toast the Pecans
While the vegetables are roasting, toast the pecan halves in a dry skillet over medium heat for 2–3 minutes until fragrant. - Plump the Cranberries
Soak the dried cranberries in hot water for about 5 minutes. Drain and set aside. - Prepare the Dressing
Whisk together lemon juice, maple syrup, and olive oil in a small bowl. - Assemble the Dish
Combine roasted butternut squash, Brussels sprouts, pecans, pumpkin seeds, cranberries, and pomegranate arils in a large bowl or platter. Top with crumbled feta cheese and drizzle with the dressing.
Notes
- Roast vegetables separately to ensure even cooking.
- Use parchment paper for easier cleanup.
- For a vegan option, omit feta cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 17 mg
