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Autumn Roasted Vegetables with Apples and Pecans
5 from 33 votes

Autumn Roasted Vegetables with Apples and Pecans

Autumn Roasted Vegetables with Apples and Pecans combines seasoned Brussels sprouts, red onion, butternut squash, and a mixture of sweet and tart apples, all roasted until tender and slightly browned. The addition of cinnamon, nutmeg, and brown sugar enhances the fall flavors, while pecans and dried cranberries add texture and color. This dish works well as a warm side dish complementing main courses during the cooler months.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 5
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. 
  2. 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). 
  3. Transfer to baking sheet and spread out across pan. Add squash and apples to same mixing bowl. 
  4. 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. 
  5. Transfer to baking sheet and spread into an even layer (just around Brussels sprouts and onions). 
  6. 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.