Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese
This dish combines the earthy flavors of roasted zucchini, Brussels sprouts, and butternut squash with the sweetness of maple-glazed walnuts and the tang of creamy goat cheese. It’s a perfect side dish for fall or winter meals, or even as a hearty vegetarian main!
Ingredients:
- 1 medium zucchini, sliced
- 1 cup Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup walnuts
- 2 tablespoons maple syrup
- 1/4 teaspoon cinnamon (optional)
- 4 oz goat cheese, crumbled
- Fresh thyme (optional, for garnish) Directions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Roast the Vegetables:
- In a large bowl, toss the zucchini, Brussels sprouts, and butternut squash with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, tossing halfway through, until the vegetables are tender and lightly browned.
3. Make the Maple Walnuts:
- While the vegetables are roasting, heat a small skillet over medium heat. Add the walnuts and toast for 2-3 minutes, stirring frequently to avoid burning.
- Once toasted, reduce the heat to low and add the maple syrup and cinnamon (if using). Stir to coat the walnuts, cooking for another minute or two until they become sticky and caramelized. Remove from heat and let cool.
4. Assemble the Dish:
- Once the vegetables are done roasting, transfer them to a serving dish.
- Sprinkle the maple walnuts and crumbled goat cheese on top of the roasted vegetables.
- Garnish with fresh thyme if desired.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
This Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese brings together a beautiful balance of sweet, savory, and tangy flavors, perfect for any cozy dinner!