The aroma of roasted zucchini, Brussels sprouts, and butternut squash wafts through the kitchen, mingling with the sweet scent of maple walnuts and tangy goat cheese. Each bite promises a delightful crunch followed by a creamy finish, enticing you to take just one more forkful.
This dish is perfect for cozy family dinners or festive gatherings, where laughter fills the air. Every time I prepare this recipe, I am reminded of my childhood, where veggies were met with groans until they transformed into pure deliciousness on our plates. cozy enchilada soup corn salad with avocado. For more inspiration, check out this Refreshing Watermelon Feta Salad recipe.
[info_box title=”Why You’ll Love This Recipe”] The ease of preparation makes this dish a weeknight favorite. Its flavor profile balances sweetness and savory notes, leaving your taste buds dancing. Visually stunning with vibrant colors, it brightens any meal. Versatile enough for holidays or casual dinners, it pairs well with almost anything. [/info_box]
I once served this at a potluck, and everyone went back for seconds—my friends still ask me for the secret recipe!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Zucchini: Choose firm zucchinis without blemishes for optimal flavor; slice them into even rounds for even cooking.
Brussels Sprouts: Select bright green sprouts that feel heavy for their size; trim the ends before roasting.
Butternut Squash: Pick squash with a smooth skin; peel and cube it to ensure even roasting.
Maple Syrup: Use pure maple syrup for a rich sweetness that enhances the roasted veggies.
Walnuts: Opt for raw walnuts; toasting them will bring out their nutty flavor beautifully.
Goat Cheese: Creamy goat cheese adds a tangy finish; crumble it just before serving for best texture.
Olive Oil: A drizzle of olive oil keeps everything moist during roasting; use good quality for better taste.
Salt and Pepper: Freshly ground black pepper and sea salt elevate all the flavors; season generously!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven: Set your oven to 425°F (220°C) to create an ideal roasting environment. This temperature ensures caramelization without burning the veggies.
Prepare your veggies: Wash and slice zucchini into rounds, trim Brussels sprouts in half, and cube butternut squash. Aim for uniform sizes so they roast evenly.
Toss with olive oil and seasoning: In a large bowl, combine the prepared veggies with olive oil, salt, and pepper. Coat them well—you want every piece glistening!
Add maple syrup and walnuts: Drizzle maple syrup over the veggie mix and toss in raw walnuts. This step adds sweetness while enhancing their natural flavors.
Roast until golden brown: Spread the mixture on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes until golden brown and tender. Give them a toss halfway through!
Add goat cheese before serving: Once roasted to perfection, remove from the oven and sprinkle crumbled goat cheese on top while still warm. It will melt slightly, creating creamy pockets of flavor.
Enjoy this Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese as a side or main dish—it’s as versatile as your cravings! zucchini skillet dish. turkey and peppers stir fry.
[info_box title=”You Must Know”] Roasted Zucchini, Brussels Sprouts, and Butternut Squash create a colorful dish packed with nutrients. The maple walnuts add sweetness, while goat cheese contributes creaminess. This harmonious blend tantalizes taste buds and brightens any table setting. It’s the ultimate crowd-pleaser! [/info_box]
Perfecting the Cooking Process
Start by roasting the butternut squash first as it takes the longest to cook. Meanwhile, prep the zucchini and Brussels sprouts. Toss everything together with olive oil and seasoning, then roast until golden brown for perfect results.
Add Your Touch
Feel free to swap out vegetables depending on what’s in season or available. Try adding bell peppers for extra color or fresh herbs like thyme for a fragrant twist that complements the dish beautifully.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. To reheat, place them on a baking sheet at 350°F for about 10 minutes to regain their crispy texture without compromising flavor.
[info_box title=”Chef’s Helpful Tips”] When choosing your veggies, look for vibrant colors and firm textures; this ensures freshness and enhances flavors. Use a large baking sheet to prevent overcrowding; this promotes even roasting. Don’t skip on seasoning—salt and pepper can transform simple veggies into a gourmet delight. [/info_box]
I remember hosting a dinner party where I served this dish. Guests couldn’t stop raving about how delicious and visually stunning it was! It felt great hearing compliments from friends while enjoying such a healthy meal together.
FAQ
What is the best way to chop butternut squash?
Peel it first, then cut off both ends before slicing into cubes safely.
Can I use frozen vegetables instead of fresh?
Yes, but fresh vegetables yield better flavor and texture when roasted.
How can I make this dish vegan-friendly?
Simply omit the goat cheese or replace it with a plant-based alternative for creamy richness.
Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese
Indulge in the vibrant flavors of Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese—a delightful medley that marries the earthy sweetness of vegetables with rich maple syrup and tangy goat cheese. Perfect for family dinners or festive gatherings, this dish combines crunchy textures and creamy finishes in every bite. It’s not just a side; it’s a crowd-pleaser that invites seconds!
- Total Time: 45 minutes
- Yield: Serves 6
Ingredients
- 2 medium zucchini, sliced into rounds
- 1 lb Brussels sprouts, halved
- 1 medium butternut squash, peeled and cubed
- 3 tbsp pure maple syrup
- 1 cup raw walnuts
- 4 oz goat cheese, crumbled
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and slice the zucchini, trim the Brussels sprouts, and cube the butternut squash.
- In a large bowl, toss the veggies with olive oil, salt, and pepper until well coated.
- Drizzle maple syrup over the mixture and add walnuts; toss again.
- Spread on a baking sheet in a single layer; roast for 25-30 minutes until golden brown, stirring halfway through.
- Remove from the oven and sprinkle crumbled goat cheese on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 230
- Sugar: 6g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For even cooking, chop vegetables into uniform sizes. Feel free to substitute seasonal veggies like bell peppers or add fresh herbs such as thyme for extra flavor.
