Description
This medley of roasted zucchini, Brussels sprouts, and butternut squash features a maple-cinnamon walnut glaze and crumbled goat cheese. A balance of sweet, savory, and creamy textures makes this a perfect holiday side or vegetarian main dish.
Ingredients
2 medium zucchini, sliced into ½-inch rounds
1 pound Brussels sprouts, trimmed and halved
1 small butternut squash, peeled and cubed
3 tablespoons olive oil
1 teaspoon dried thyme
½ teaspoon garlic powder
½ cup walnuts, roughly chopped
2 tablespoons pure maple syrup
¼ teaspoon cinnamon, optional
4 ounces goat cheese, crumbled
1 tablespoon balsamic glaze, optional
Instructions
Preheat oven to 400°F (200°C) with a rack in the middle position.
Toss zucchini, Brussels sprouts, and butternut squash in a large bowl with 2 tablespoons olive oil, thyme, garlic powder, salt, and pepper.
Spread mixture on a rimmed baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway to ensure even caramelization.
While vegetables roast, prepare maple walnuts: Heat remaining 1 tablespoon oil in a skillet, add walnuts, and cook until golden. Stir in maple syrup and cinnamon until coated; remove from heat.
After roasting vegetables for 25 minutes, toss with maple walnuts and remaining oil evenly. Roast 5 minutes longer for added crunch.
Top with crumbled goat cheese and serve warm. Drizzle with balsamic glaze if desired.
Notes
Use a rimmed baking sheet to prevent maple glaze from spilling during roasting. Fresh garlic can be used instead of powder by mincing 2 cloves and roasting with the vegetables. Leftovers keep up to 2 days in the refrigerator.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dishes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg