Description
This stunning Roasted Zucchini, Brussels Sprouts, and Butternut Squash recipe features perfectly caramelized vegetables topped with sweet maple walnuts and tangy goat cheese. A show-stopping side dish perfect for holidays or weeknight dinners.
Ingredients
2 medium zucchini, cut into 1-inch half-moons
1 pound Brussels sprouts, trimmed and halved
1 medium butternut squash (about 2 pounds), peeled and cubed into 1-inch pieces
4 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and black pepper to taste
1 cup walnut halves
2 tablespoons pure maple syrup
1/4 teaspoon cinnamon
Pinch of salt for walnuts
4 ounces goat cheese, crumbled
2 tablespoons fresh parsley, chopped
1 tablespoon balsamic glaze (optional)
Instructions
1. Preheat oven to 425°F (220°C) and line two large baking sheets with parchment paper.
2. Toss butternut squash and Brussels sprouts with 3 tablespoons olive oil, garlic powder, thyme, salt, and pepper on first baking sheet.
3. Spread vegetables in a single layer without crowding and roast for 20 minutes on middle rack.
4. While vegetables roast, toss zucchini with remaining 1 tablespoon olive oil, salt, and pepper on second baking sheet.
5. After 20 minutes, add zucchini pan to oven and roast both pans for 15 more minutes.
6. Meanwhile, toss walnuts with maple syrup, cinnamon, and salt; spread on small baking sheet.
7. Add walnut pan to oven during last 8 minutes of roasting.
8. Remove all pans when vegetables are golden brown with crispy edges and fork-tender.
9. Transfer warm vegetables to serving platter and top with maple walnuts, crumbled goat cheese, and fresh parsley.
10. Drizzle with balsamic glaze if desired and serve immediately.
Notes
Pat zucchini dry before roasting to prevent mushiness and ensure crispy edges.
Don’t overcrowd the pan—use two baking sheets to give vegetables adequate space for proper caramelization.
Store roasted vegetables (without cheese and walnuts) in airtight container for up to 4 days.
Reheat in 375°F oven for 10 minutes to restore crispiness—avoid microwave.
For vegan version, omit goat cheese or substitute cashew cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 9g
- Sodium: 245mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 13mg
Keywords: roasted vegetables, Brussels sprouts, butternut squash, zucchini, maple walnuts, goat cheese