Print

Maple-Cinnamon Roasted Fall Vegetables Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

  • Author: afassi
  • 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

Scale
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

Find it online: https://recipesfish.com/maple-cinnamon-roasted-fall-vegetables-recipe/