Side Dishescookingclassy4.9
Autumn Roasted Vegetables with Apples and Pecans
The perfect fall side dish! This seasonal, colorful roasted veggie blend includes Brussels sprouts, red onion, butternut squash, apples. It's seasoned with spices and lemon and you'll love the addition of crunch pecans and chew cranberries. Such a tasty recipe!
👥 5 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- pan
📝 Preparation Steps
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).
brussels sprouts, (bottoms trimmed, halved (discard loose leaves))16 ozmedium red onion, (diced into small chunks)1/2fresh lemon juice1 Tbspsalted butter, (melted, divided)4 TbspSalt
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.
salted butter, (melted, divided)4 TbspSalt
5
Transfer to baking sheet and spread into an even layer (just around Brussels sprouts and onions).
brussels sprouts, (bottoms trimmed, halved (discard loose leaves))16 oz
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.
brussels sprouts, (bottoms trimmed, halved (discard loose leaves))16 oz
Nutrition Facts
calories
333 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
8 g
sugar Content
21 g
sodium Content
110 mg
protein Content
5 g
cholesterol Content
24 mg
carbohydrate Content
41 g
saturated Fat Content
6 g
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