Autumn Roasted Vegetables with Apples and Pecans

Ingredients

• 16 oz brussels sprouts, bottoms trimmed, halved, discard loose leaves
• 1/2 medium red onion, diced into small chunks
• 4 Tbsp salted butter, melted, divided
• 1 Tbsp fresh lemon juice
• Salt
• 3 cups cubed butternut squash
• 2 medium crisp baking apples
• 2 Tbsp packed light brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2/3 cup pecans
• 1/3 cup dried cranberries

Directions

1. Heat the oven to 400 degrees. Coat a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
2. Put the Brussels sprouts and red onions in a large mixing bowl. Drizzle in 2 Tbsp butter and 1 Tbsp lemon juice, then toss with salt to taste, about 1/4 tsp.
3. Move the Brussels sprouts and onions onto the prepared baking sheet, arranging them across the pan. Add the squash and apples to the same bowl.
4. Drizzle the remaining 2 Tbsp butter over the squash and apples and toss to coat. Scatter the brown sugar, cinnamon, nutmeg and salt, about 1/4 tsp, over them, then toss again until everything is evenly seasoned.
5. Add the squash and apples to the baking sheet, spreading them in an even layer around the Brussels sprouts and onions.
6. Roast in the heated oven for about 40 minutes total, tossing once at the halfway point, until the Brussels sprouts are lightly browned and the squash is tender. During the last 3 minutes of roasting, sprinkle the pecans and cranberries over the pan. Serve warm.