Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- In a large mixing bowl, combine Brussels sprouts, butternut squash, and shallots. Drizzle with olive oil and sprinkle with salt, pepper, and cinnamon. Toss to coat.
- Spread the vegetable mixture evenly on the prepared baking sheet and bake in the preheated oven.
- Roast the vegetables for about 30 minutes, stirring halfway through.
- In a small skillet, combine walnut halves and maple syrup, stirring for 2-4 minutes until the syrup thickens.
- Once roasted, fold in dried cranberries, top with maple-glazed walnuts, and goat cheese if using.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Can freeze for up to 3 months.