Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese

Why Make This Recipe

Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese is a flavorful and colorful dish. It combines the sweet and savory tastes of roasted vegetables with a crunchy topping. This recipe is perfect for a side dish or even a light meal. It’s easy to prepare and packed with nutrients, making it a fantastic choice for health-conscious eaters. Plus, the addition of goat cheese adds a creamy texture that balances the roasted flavors beautifully.

How to Make Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese

To begin making this delicious dish, you’ll need a few fresh ingredients. Follow the simple steps below to create this delightful medley of flavors.

Ingredients

• 1 small butternut squash, peeled and cubed
• 2 cups Brussels sprouts, halved
• 2 medium zucchinis, sliced
• 1/2 cup walnuts
• 2 tablespoons maple syrup
• 4 ounces goat cheese, crumbled
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash, Brussels sprouts, and zucchinis with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and lightly browned, stirring halfway.
5. Meanwhile, in a small pan, toast the walnuts over medium heat for 2-3 minutes, then add maple syrup and stir until glazed.
6. Once the vegetables are done, remove them from the oven and sprinkle with the glazed walnuts and goat cheese.
7. Serve warm.

How to Serve Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese

This dish can be served as a warm side with grilled chicken or fish. It’s also great on its own for a light lunch. Consider pairing it with a refreshing salad or a grain like quinoa for a complete meal. You can even serve it on a bed of greens for added texture.

How to Store Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese

If you have leftovers, store them in an airtight container in the refrigerator. They will last for up to 3-4 days. To reheat, simply warm them up in the oven or microwave until heated through. Reheating in the oven will help retain some of the crispiness.

Tips to Make Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese

1. Feel free to adjust the vegetables based on your preference or what you have on hand. Carrots or sweet potatoes can also work well.
2. Adding herbs like thyme or rosemary before roasting can enhance the flavor even more.
3. For a nut-free version, you can omit the walnuts or substitute them with pumpkin seeds.

Variation

If you want to experiment, try adding dried cranberries or sliced apples for a touch of sweetness. You can also sprinkle some balsamic vinegar over the vegetables before roasting for an extra depth of flavor.

FAQs

Can I use frozen vegetables?
Yes, you can use frozen vegetables, but they may not roast as nicely. Make sure to thaw and drain them well before cooking.

What can I use instead of goat cheese?
Feel free to substitute goat cheese with feta or skip the cheese entirely for a dairy-free version.

Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep! Just store single servings in containers for easy grab-and-go lunches throughout the week.

Conclusion

Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese is a delightful dish that brings together numerous flavors in a simple recipe. For similar recipes that highlight the beauty of seasonal vegetables, check out this Roasted Butternut Squash and Brussels Sprouts dish. Enjoy creating this delicious recipe and embrace the warming fall flavors!

Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese

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• Author: kaoucheegmail-com
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and colorful dish combining roasted vegetables, crunchy maple walnuts, and creamy goat cheese, perfect as a side or light meal.

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Ingredients

Scale 1x2x3x

• 1 small butternut squash, peeled and cubed
• 2 cups Brussels sprouts, halved
• 2 medium zucchinis, sliced
• 1/2 cup walnuts
• 2 tablespoons maple syrup
• 4 ounces goat cheese, crumbled
• 2 tablespoons olive oil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash, Brussels sprouts, and zucchinis with olive oil, salt, and pepper in a large bowl.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and lightly browned, stirring halfway.
5. Toast the walnuts over medium heat for 2-3 minutes in a small pan, then add maple syrup and stir until glazed.
6. Remove the roasted vegetables from the oven and sprinkle with the glazed walnuts and goat cheese.
7. Serve warm.

Notes

Feel free to adjust the vegetables based on preference. Adding herbs can enhance flavors. Suitable for meal prep and can be served warm with grilled chicken or fish.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 10g
• Sodium: 250mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 15mg

Keywords: roasted vegetables, healthy side dish, maple walnuts, goat cheese