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

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

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Toss the zucchini, Brussels sprouts, and butternut squash with olive oil, salt, pepper, thyme, and garlic powder. Spread them evenly on a large baking sheet.

Step 3

Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.

Step 4

Step 2: Prepare the Maple Walnuts

Step 5

In a small skillet, heat the walnuts over medium heat for about 1-2 minutes until lightly toasted.

Step 6

Drizzle the maple syrup over the walnuts, sprinkle with cinnamon and a pinch of salt, and stir to coat evenly. Cook for an additional 2-3 minutes until the syrup thickens and sticks to the walnuts. Remove from heat and set aside to cool.

Step 7

Step 3: Assemble the Dish

Step 8

Once the vegetables are done roasting, transfer them to a serving dish.

Step 9

Sprinkle the roasted vegetables with crumbled goat cheese and the maple-glazed walnuts.

Step 10

For an extra touch, drizzle with balsamic glaze for a sweet and tangy finish (optional).

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