Autumn Roasted Veggies with Apples and Pecans

Published September 14, 2016. Updated August 21, 2019

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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)!

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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5 from 10 votes

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!
Servings: 5
Prep20 minutes
Cook40 minutes
Ready in: 1 hour



  • 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 (about 1/4 tsp). 
  • 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 (about 1/4 tsp) over top and toss to evenly coat. 
  • Transfer to baking sheet and spread into an even layer (just around Brussels sprouts and onions). 
  • 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.


  • *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*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 24mg8%
Sodium 110mg5%
Potassium 798mg23%
Carbohydrates 41g14%
Fiber 8g33%
Sugar 21g23%
Protein 5g10%
Vitamin A 9930IU199%
Vitamin C 100.3mg122%
Calcium 103mg10%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • JV

    Really tasty and easy to make A LOT of veggies in one dish. When I make this again in the future I’ll probably give the brussels sprouts and onion a few extra minutes in the oven before adding the apple and squash – I like my sprouts roasty toasty. Wouldn’t change anything else!

  • Nancy Martin

    I loved the mix of these veggies. I used frozen butternut squash as my local store was out of them, but frankly it was easier anyway. Whatever apples I had (Gala maybe?) fell apart but still gave a great flavor. My husband especially liked the roasted pecans, which he didn’t expect.

  • Julia

    This is a delicious side, or could be a main dish for vegetarians. I chose not to add the red onion. I’ve had requests for the recipe from anyone I serve it to. It’s really a quick easy dish if you buy the pre-cubed squash.

  • Kathy Richnond

    Great Looking Recipe!! Awesome Ingredients and suggestions as to additions or alternates in the comments! One thing on all your great Nutrition Information and Facts–they tell you everything you need to know about the nutritional breakdown PER SERVING, without telling you how big a serving is!!

  • Duffy Daugherty

    I made a taste test case of this recipe to try it out before Thanksgiving and springing it on everyone at the big event at the last minute. Let me say this dish is definitely making it to my Turkey Day table this year and I know it will be a hit with everyone there. A big YUMs up…..

    • Jaclyn

      Jaclyn Bell

      So glad you like it and find it worthy of the Thanksgiving meal Duffy :). Thanks for your review!

  • Katherine

    I used rutabagas, turnips, carrots, parsnips, sweet potatoes and potatoes and apples. I also used apple cider vinegar instead lemon juice. It turned great! And I don’t like turnips, parsnips or rutabagas!

    • Denise

      This makes me Smile. I Love that you were willing to try all those veggies you don’t like. And ended up enjoying them in this recipe. I also want to say Thank you. Because I was scrolling through the comment’s to see if by chance anyone had Roasted rutabaga. So this turned out Great.