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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

Scale
  • 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

  1. Preheat your oven to 425°F (220°C).
  2. Wash and slice the zucchini, trim the Brussels sprouts, and cube the butternut squash.
  3. In a large bowl, toss the veggies with olive oil, salt, and pepper until well coated.
  4. Drizzle maple syrup over the mixture and add walnuts; toss again.
  5. Spread on a baking sheet in a single layer; roast for 25-30 minutes until golden brown, stirring halfway through.
  6. Remove from the oven and sprinkle crumbled goat cheese on top before serving.
  • Author: Ashley Adams
  • 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.