Serves: 6–8 as a side
Prep: 20 minutes
Roast: 30–40 minutes
Total: ~55–60 minutes
Difficulty: Easy
Style: Sweet, savory, nutty, slightly tangy

Ingredients

Roasted vegetables

• 1½ lb (680 g) Brussels sprouts, trimmed and halved
• 1½ lb (680 g) butternut squash, peeled, seeded and cut into 1-inch cubes
• 2 medium carrots, peeled and cut into chunks
• 1 medium sweet potato, peeled and cubed
• 1 small red onion, cut into wedges
• 3 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp ground cinnamon
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Cranberry-walnut topping

• ¾ cup dried cranberries
• ¾ cup walnut halves, roughly chopped
• 1½ tbsp pure maple syrup
• 1 tbsp olive oil or melted butter
• Pinch of salt
• ¼ tsp cinnamon

Finishing dressing

• 1½ tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tbsp olive oil
• ½ tsp Dijon mustard
• Pinch of salt and pepper

Optional

• 2–3 tbsp fresh parsley
• Fresh thyme
• ½ cup crumbled feta or goat cheese
• 1–2 tbsp pumpkin seeds

The combination of Brussels sprouts, squash, cranberries and walnuts is a well-established roasted fall-vegetable pairing; pecans can also be substituted for walnuts.

 Detailed Method

1. Heat the oven

Preheat to 425°F (220°C).

Line one or two large baking sheets with parchment. Using two sheets is preferable because overcrowding causes the vegetables to steam instead of caramelize.

2. Prepare the Brussels sprouts

Trim the woody ends and remove damaged outer leaves.

Cut each sprout in half.

Tip: Put the cut side directly against the baking sheet. This produces the deeply browned, almost caramelized surface visible in the photo.

3. Season the vegetables

Place Brussels sprouts, butternut squash, carrots, sweet potato and red onion in a large bowl.

Add:

• olive oil
• garlic powder
• thyme
• smoked paprika
• cinnamon
• salt
• black pepper

Toss thoroughly.

Spread everything into a single layer, leaving space between pieces.

4. Roast

Roast for 20 minutes.

Remove the tray and turn the vegetables.

Return to the oven for another 10–15 minutes, until:

• Brussels sprouts are browned and crisp around the edges
• squash is fork-tender
• carrots are caramelized
• sweet potato has browned edges

Depending on the size of your pieces, total roasting can range from roughly 30–40 minutes. Similar recipes roast Brussels sprouts and squash at about 400°F for 20–30 minutes.

5. Make the maple walnuts

While the vegetables roast, heat a small skillet over medium-low heat.

Add walnuts and toast for 2–3 minutes, stirring frequently.

Add maple syrup, olive oil/butter, cinnamon and a pinch of salt.

Cook another 1–2 minutes, stirring constantly.

Immediately transfer the walnuts to parchment and spread them apart.

Don’t walk away from them: nuts and maple syrup can burn very quickly.

6. Make the dressing

Whisk together:

• balsamic vinegar
• maple syrup
• olive oil
• Dijon mustard
• salt
• pepper

Taste.

For a sweeter dish, add another ½ teaspoon maple syrup. For more acidity, add another teaspoon balsamic vinegar.

7. Assemble

Transfer the hot roasted vegetables to a large serving platter.

Scatter over:

• dried cranberries
• maple walnuts
• fresh parsley
• fresh thyme

Drizzle lightly with the balsamic-maple dressing.

If using cheese, finish with crumbled feta or goat cheese.

Serve immediately.

 Nut Information

Walnuts

Walnuts are the best match for this particular dish because their earthy, slightly bitter flavor balances the sweetness of squash, maple syrup and cranberries.

For the ¾ cup walnuts used here, you’ll get approximately:

• 12–13 g protein
• 50–55 g fat
• 7–8 g carbohydrate
• substantial amounts of polyunsaturated fats, including ALA omega-3

Actual nutrition varies by brand and serving size.

Nut allergy

This recipe contains tree nuts.

For someone with a walnut/tree-nut allergy, don’t simply remove the walnuts if cross-contact is a concern. Use a separately prepared topping such as:

• roasted pumpkin seeds
• sunflower seeds
• crispy chickpeas

Check packaged dried cranberries, seasonings and maple products for allergy/cross-contact statements as appropriate.

Other nut substitutions

*Technically a seed, making it useful for many people avoiding tree nuts, but allergy-specific precautions still apply.

 Chef’s Tips

For extra-crispy Brussels sprouts:
Dry them extremely well before adding oil. Moisture prevents browning.

For restaurant-style caramelization:
Don’t crowd the pan and don’t constantly stir. Give the vegetables time to make contact with the hot tray.

For the appearance in your photo:
Keep several Brussels sprouts and squash pieces relatively large rather than cutting everything into tiny cubes.

For less sweetness:
Use only 1 tbsp maple syrup and unsweetened dried cranberries.

For more sweetness:
Increase maple syrup to 2 tbsp in the dressing.

For a vegan version:
Use olive oil rather than butter and omit dairy cheese. The basic dish is naturally plant-based.

For a main course:
Add cooked farro, quinoa, lentils or chickpeas.

Recipe Q&A

Can I prepare this ahead of time?

Yes. Roast the vegetables several hours ahead and refrigerate. Reheat at 400°F/205°C for 8–12 minutes, then add the cranberries, walnuts and dressing immediately before serving.

Can I use frozen butternut squash?

Yes, but fresh squash generally gives better caramelization. If using frozen, roast it from frozen and avoid overcrowding the pan.

Can I use pecans instead of walnuts?

Absolutely. Pecans are an excellent substitute and are used in several versions of this style of recipe.

Can I use fresh cranberries?

Yes, but they’ll be substantially more tart than dried cranberries. Dried cranberries provide the characteristic chewy, sweet contrast.

Can I omit the maple syrup?

Yes. The squash and sweet potato provide natural sweetness. You can replace it with a little honey if you’re not making the dish vegan.

Why are my Brussels sprouts soggy?

Usually because the pan is overcrowded or the sprouts weren’t dried sufficiently. Use a larger sheet and keep them cut-side down.

Why did my walnuts burn?

Walnuts burn quickly, particularly once coated with maple syrup. Keep the heat at medium-low and stir continuously during the final minute or two.

Can I add bacon?

Yes. Crisp 4–6 slices of bacon, crumble them, and scatter over the finished dish. For a vegetarian version, use smoked paprika for extra smoky flavor.

Can I make it vegan?

Yes. Use olive oil instead of butter and omit feta/goat cheese.

Is this gluten-free?

The ingredients listed are naturally gluten-free, but check packaged ingredients such as dried cranberries, mustard and seasonings if you’re cooking for someone with celiac disease or significant gluten sensitivity.

How long will leftovers keep?

Refrigerate in an airtight container for about 3–4 days. Store the walnuts separately if possible so they remain crunchy.

What should I serve with it?

It’s especially good alongside roast chicken, turkey, pork, salmon, baked tofu or a lentil roast. It also works beautifully as part of a Thanksgiving/holiday spread.

Can I turn it into a complete meal?

Definitely. Add quinoa + chickpeas + feta, or lentils + pumpkin seeds for a filling vegetarian bowl.

🍽️ Best finishing combination

For the closest flavor/appearance to the photograph, I’d use:

Brussels sprouts + butternut squash + sweet potato + carrots + walnuts + dried cranberries + maple + balsamic + thyme.

The key is high heat, plenty of space on the pan, cut-side-down Brussels sprouts, and adding the walnuts/cranberries after roasting. That gives you the contrasting crisp, caramelized, chewy and crunchy textures seen in the dish.