Autumn Roasted Vegetables with Apples and Pecans
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Category
Side Dish
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Cusine
American
What do you need?
How to make?
Ingredients
16 oz brussels sprouts
1/2 medium red onion
4 Tbsp salted butter
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
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 . 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 over top and toss to evenly coat. Transfer to baking sheet and spread into an even layer . 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.