The aroma of roasted zucchini, Brussels sprouts, and butternut squash with maple walnuts and goat cheese fills the kitchen, making your taste buds dance in anticipation. Crispy Parmesan Roasted Cauliflower Imagine those vibrant colors—golden yellow, deep green, and rich orange—all coming together in a delightful medley that’s both comforting and exciting. Garlic Parmesan Stuffed Spaghetti Squash.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen vegetables?
- How do I make it vegan?
- What if I don’t have walnuts?
- 📖 Recipe Card
Every bite is a celebration of flavors; the sweetness of the maple syrup perfectly complements the earthiness of the vegetables while the creamy goat cheese adds a tangy twist. This dish isn’t just food; it’s an experience meant for gatherings, cozy dinners, or when you simply want to impress yourself after a long day. For more inspiration, check out this Chocolate Chip Cookies recipe.
[info_box title=”Why You’ll Love This Recipe”] This vibrant dish is quick and easy to prepare, making meal prep a breeze. The combination of flavors will leave your taste buds dancing with joy. Visually stunning, it brightens any dinner table with its colorful presentation. Perfect for holiday gatherings or as a weeknight treat when you crave something special. [/info_box]
Last Thanksgiving, I made this colorful medley for my family, and their delighted reactions were priceless. Even Uncle Bob, who swears he doesn’t like vegetables, went back for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Zucchini: Choose firm zucchini for the best texture and flavor; they should be glossy without blemishes.
Brussels Sprouts: Look for bright green sprouts that are tightly packed; avoid yellow or wilted ones.
Butternut Squash: Opt for heavy squash with smooth skin; it should feel slightly firm when pressed.
Maple Syrup: Pure maple syrup is key here; it delivers that sweet complexity we all love.
Walnuts: Choose fresh walnuts; toasting them enhances their flavor beautifully.
Goat Cheese: Select soft goat cheese for creaminess that melts beautifully over the roasted veggies.
Olive Oil: Use high-quality extra virgin olive oil to add richness to the dish.
Salt and Pepper: Freshly ground salt and pepper elevate the flavors—don’t skip this step!
The full ingredients list, including measurements, is provided in the recipe card directly below. No Bake Grasshopper Pie.
Let’s Make it Together
Prepping your veggies sets the stage for success in this delightful dish.
Chop Your Veggies: Start by chopping zucchini into thick rounds, Brussels sprouts in halves, and butternut squash into small cubes. This ensures even roasting and delightful bites.
Season Generously: In a large bowl, toss your chopped veggies with olive oil, salt, and pepper until they’re well coated. The oil should glisten on each piece as you mix.
Add Sweetness and Crunch: Drizzle maple syrup over the vegetable mixture and fold in toasted walnuts. The syrup adds sweetness while walnuts provide a satisfying crunch.
Roast Away!: Spread everything evenly on a baking sheet lined with parchment paper. Roast in a preheated oven at 425°F (220°C) for about 25-30 minutes until golden brown.
Crumble Goat Cheese On Top : Once roasted to perfection, remove from oven and immediately sprinkle crumbled goat cheese over the top. The heat will soften it beautifully!
Serve Warm & Enjoy!: Transfer your delicious medley to a serving platter. Enjoy it warm as an appetizer or side dish that everyone will love!
Now that you have this recipe down pat, get ready to wow your friends or simply spoil yourself with every tasty bite! Chicken Mozzarella Pasta. You might also enjoy this Chicken Mozzarella Pasta recipe.
[info_box title=”You Must Know”] Roasting vegetables at high heat brings out their natural sweetness and enhances flavors. Don’t overcrowd the pan to ensure even cooking. Add toppings like goat cheese or nuts for texture and creaminess. Always taste before serving to adjust seasonings. [/info_box]
Perfecting the Cooking Process
Start roasting the butternut squash first, then add Brussels sprouts and zucchini midway through for optimal tenderness and flavor.
Add Your Touch
Feel free to swap out goat cheese for feta or add herbs like thyme for an extra flavor kick.
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat in a 350°F oven until warm, about 10 minutes.
[info_box title=”Chef’s Helpful Tips”] Use fresh vegetables for vibrant color and maximum taste. Ensure your walnuts are toasted to enhance their crunchiness. Always season each layer of ingredients to build depth of flavor throughout the dish. [/info_box]
Cooking this dish reminds me of a dinner party where everyone asked for seconds—definitely a sign of success in my kitchen!
FAQ
Can I use frozen vegetables?
Using fresh vegetables is best, but frozen can work if thawed and dried well.
How do I make it vegan?
Simply omit the goat cheese or substitute with a vegan cheese option for creamy goodness.
What if I don’t have walnuts?
Pecans or almonds make great substitutes, adding their unique flavor and crunch to the dish.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Roasted Vegetable Medley with Maple Walnuts and Goat Cheese
- Total Time: 45 minutes
- Yield: Serves 4
Description
Indulge in a colorful medley of roasted zucchini, Brussels sprouts, and butternut squash, topped with crunchy maple walnuts and creamy goat cheese. This vibrant dish is perfect for holiday gatherings or cozy weeknight dinners, offering a delightful balance of sweet and savory flavors that will impress your family and friends.
Ingredients
- 2 medium zucchini, sliced into thick rounds
- 1 lb Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 3 tbsp pure maple syrup
- 1 cup walnuts, toasted
- 4 oz soft goat cheese, crumbled
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the zucchini, Brussels sprouts, and butternut squash as indicated.
- In a large bowl, toss the veggies with olive oil, salt, and pepper until well coated.
- Drizzle maple syrup over the vegetables and fold in the toasted walnuts.
- Spread the mixture evenly on a lined baking sheet and roast for 25-30 minutes until golden brown.
- Remove from the oven and sprinkle crumbled goat cheese on top while hot.
- Serve warm as an appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 10g
- Sodium: 90mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
