Autumn Roasted Vegetables with Apples and Pecans
User Reviews
5
Autumn Roasted Vegetables with Apples and Pecans
Description
This recipe blends seasonal vegetables and fruits such as Brussels sprouts, red onion, butternut squash, and two varieties of crisp baking apples, tossed in melted butter, fresh lemon juice, and seasoning. The vegetables and apples are arranged on a baking sheet and roasted at 400°F until the Brussels sprouts take on a light brown color and the squash softens. Brown sugar, cinnamon, and nutmeg introduce subtle sweetness and warmth, harmonizing with the natural tartness of the apples. Pecans and dried cranberries are added in the final minutes of roasting, contributing a crunchy texture and bursts of sweetness.
The dish offers a mix of soft and tender roasted vegetables and apples coupled with crunchy pecans, all balanced by the gentle spices. It features a complex layering of textures and flavors—earthy, sweet, tart, and nutty.
Autumn Roasted Vegetables with Apples and Pecans can be served warm alongside roasted meats or as a seasonal vegetarian side. The combination of ingredients lends itself well to fall menus and holiday tables.
The recipe notes recommend using one sweet and one tart apple to achieve a balanced flavor profile and suggest varieties like Tango, Granny Smith, Honey Crisp, and Braeburn. This thoughtful selection affects both flavor and color in the finished dish.
Ingredients
- 16 oz Brussels sprouts bottoms trimmed, halved (discard loose leaves
- 1/2 red onion diced into small chunks, medium
- 4 Tbsp butter melted, divided, salted
- 1 Tbsp lemon juice fresh
- salt
- 3 cups butternut squash diced into 3/4-inch pieces, cubed
- 2 apple medium crisp baking
- 2 Tbsp light brown sugar packed
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2/3 cup pecans (whole or roughly chopped)
- 1/3 cup dried cranberries
Instructions
- Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Add Brussels sprouts and red onions to a large mixing bowl. Pour 2 Tbsp butter over top as well as 1 Tbsp lemon juice, toss while seasoning with salt to taste (about 1/4 tsp).
- Transfer to baking sheet and spread out across pan. Add squash and apples to same mixing bowl.
- Pour remaining 2 Tbsp butter over top and toss, then sprinkle brown sugar, cinnamon, nutmeg and salt (about 1/4 tsp) over top and toss to evenly coat.
- Transfer to baking sheet and spread into an even layer (just around Brussels sprouts and onions).
- Roast in preheated oven, tossing once halfway through baking, until Brussels sprouts have browned slightly and squash is soft, while sprinkling pecans and cranberries over top during the last 3 minutes of baking, about 40 minutes total. Serve warm.
Notes
- Use one sweet apple and one tart apple variety for balanced flavor, such as Tango and Granny Smith.
- Other suitable apple varieties include Honey Crisp, Braeburn, Cortland, Jonathan, or Rome Beauty; note that some may affect the dish's color.
User Reviews
Overall Rating
5
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