Autumn Roasted Veggies with Apples and Pecans

09.14.2016

Not only do these Autumn Roasted Vegetables and Apples look nicely colorful but they taste amazing! I just can’t get enough of this blend of flavors, colors and textures here. It includes Brussels sprouts, butternut squash, red onion, apples.

Autumn Roasted Veggies with Apples and Pecans | Cooking Classy

Roasted Autumn Vegetable Blend

I was actually pretty skeptical when I was throwing this all together, I thought it would either be a total flop or a delicious success. Well, I’m happy to say it was definitely the latter.

We could not get over how good this was! It may seem like a strange combo with the spices, brown sugar and onions and brussels sprouts but it just works and it tastes heavenly (not often I’ll say that about veggies)!

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Autumn Roasted Veggies with Apples and Pecans | Cooking Classy

It will definitely be one of my new go to fall side dishes. And for the record I know squash is technically a fruit but it just sounded awkward to call this “autumn roasted fruits and veggies,” don’t you think? Maybe that’s just me and thinking too much of it.

This flavorful roasted vegetable and fruit blend will most definitely be the highlight of any meal. It’s a new staple recipe in my book and it’s sure to be a crowd pleaser. There’s just so much goodness packed into one sheet pan and you’ll love every bite!

Autumn Roasted Veggies with Apples and Pecans | Cooking Classy

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Autumn Roasted Vegetables with Apples and Pecans

5 from 4 votes

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!

Course: Side Dish
Cuisine: American
Keyword: roasted vegetables
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 5
Calories: 333 kcal
Author: Jaclyn

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 (diced into 3/4-inch pieces)
  • 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 (whole or roughly chopped)
  • 1/3 cup dried cranberries

Instructions

  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.

Recipe Notes

  • *I recommend using one sweet and one tart apple. I used one Tango apple and one Granny Smith apple. Honey Crisp, Braeburn, Cortland, Jonathan or Rome Beauty should work here as well, but keep in mind they won't have that same rosey color.
Nutrition Facts
Autumn Roasted Vegetables with Apples and Pecans
Amount Per Serving
Calories 333 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 24mg 8%
Sodium 110mg 5%
Potassium 798mg 23%
Total Carbohydrates 41g 14%
Dietary Fiber 8g 32%
Sugars 21g
Protein 5g 10%
Vitamin A 198.6%
Vitamin C 121.6%
Calcium 10.3%
Iron 13.1%
* Percent Daily Values are based on a 2000 calorie diet.

30 comments

  • Geri: This sounds DELICIOUS! I want to make it for thanksgiving! I was wondering if you thought I could add some diced beet into it (or do you think it would overpower the dish?) November 19, 2018 at 2:09pm Reply

    • Jaclyn: I think beets would be good here too they made add some color to the other veggies though. November 19, 2018 at 2:27pm Reply

  • Michell N: I’ve been making this recipe since 2015 and it is a MUST TRY!! My husband loves this recipe and he’s not a veggie guy. The aroma these veggies give off while roasted my is like a yankee candle October 14, 2018 at 2:57pm Reply

  • RJ Sherman: Easy, tasty, healthy
    You have to eat so you so eat well February 1, 2018 at 2:37pm Reply

  • Sheila: I made this delicious. I used fresh. Was wondering, can you use frozen? January 30, 2018 at 8:32pm Reply

  • Jamie: I think this is my new favorite Thanksgiving side. SO delicious! Will be making for more than just Thanksgiving. Leftovers were great too! November 25, 2017 at 9:44pm Reply

  • Dar: I’ve made this with sweet potato vs squash and olive oil vs butter and it is so good. I will add kilbasa to it sometimes too. This is a versatile dish! We are having it for Thanksgiving!

    In all fairness, the dish already contains other fruits ???? November 22, 2017 at 10:43pm Reply

  • Janet: How is it as leftovers? I’d like to make it now for tonight? November 1, 2017 at 10:00am Reply

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