Autumn Roasted Veggies with Apples and Pecans


Can you believe these colors? Not only do these Autumn Roasted Veggies and Apples look nicely colorful but they taste amazing! I just can’t get enough of this blend of flavors, colors and textures here. 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)! 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.

Autumn Roasted Veggies with Apples and Pecans | Cooking Classy

I just served this as a side with grilled lemon chicken so I could use up the zest and juice from the remaining lemon in the recipe (just marinate it with equal parts olive oil and lemon juice, zest of a lemon a few cloves of garlic and salt and pepper). The chicken wasn’t exactly a fall inspired dish but I loved the way it paired with this. I love lemon chicken with anything though.

This flavorful roasted veggie 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 ClassyAutumn Roasted Veggies with Apples and Pecans | Cooking Classy


Autumn Roasted Veggies with Apples and Pecans

5 from 3 votes

Yield: About 5 servings


  • 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


  1. 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.
  2. *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.
  3. Recipe source: Cooking Classy


  • Tori//Gringalicious: This is my kind of side dish!!! September 15, 2016 at 3:37am Reply

  • Harry: Yeah I don’t think saying fruits and veggies has the same nice ring to it. Still, if it tastes as good as you say I doubt anyone will care what you call it! haha. Those fall colors photograph really nicely together too. September 15, 2016 at 5:10pm Reply

  • Shari Kelley: This dish is just gorgeous, Jaclyn! I love the colors, and the flavors, too. Can’t wait to try it! September 16, 2016 at 11:38am Reply

    • Jaclyn: Thanks Shari! September 16, 2016 at 3:01pm Reply

  • Sadiya uruj: Ua location?? n do u give cooking classes ??? September 22, 2016 at 9:29pm Reply

  • Laura | Tutti Dolci: This is so gorgeous, the perfect fall side! September 23, 2016 at 9:55pm Reply

    • Jaclyn: Thanks Laura! September 24, 2016 at 10:16pm Reply

  • Flo M.: It looks sooo good. I have it in the oven right now! Can’t wait to taste this! September 24, 2016 at 5:49pm Reply

  • marisa figueiredo: This is soooo amazing!!! I made it last night….absolutely delicious!! I was just eating and eating away!! and so healthy October 4, 2016 at 8:44am Reply

    • Jaclyn: Thanks Marisa! October 4, 2016 at 1:34pm Reply

  • laura: Jaclyn, Every time I make one of your recipes I look like a gourmet chef! This was fantastic with leftover roast, made it seem like a new meal with very minimal effort. Even picky 7 year old ate her veggies! As always beautiful photos. October 19, 2016 at 9:37am Reply

    • Jaclyn: Thanks so much for the compliments Laura! I’m so glad this was enjoyed! October 19, 2016 at 10:41am Reply

  • Jane: This looks amazing! Do you think I could replace the butternut squash with sweet potatoes and place everything in a slow cooker with a pork tenderloin? Cook maybe 6 hours on low? October 20, 2016 at 10:18am Reply

  • Kat: Hello,
    yaay, it looks so yummy!! do you think replacing squash with pumpkin can work as well? I have one small pumpkin at home so I thought maybe I could use it instead of squash.. Hugs! October 23, 2016 at 10:52am Reply

  • Linda: This looks amazing! I’m thinking about making this for Thanksgiving. However, with limited oven space, I think I’ll try roasting the night before, and reheating while letting the turkey rest. It doesn’t look as if you’d have left overs, but have you tried reheating it? November 18, 2016 at 9:43am Reply

  • Susan: Do you leave the skin on the squash? November 27, 2016 at 8:09pm Reply

  • Catherine Cowan: Soooo good!!! What a great idea!!! Absolutely loved it!!! January 21, 2017 at 12:14pm Reply

    • Jaclyn: So glad to hear it – Thanks Catherine! January 25, 2017 at 10:18am Reply

  • Katie: Can you use frozen diced butternut squash? August 16, 2017 at 1:40pm Reply

  • jessica: can I substitute carrot or sweet potato instead of squash? September 22, 2017 at 1:52pm Reply

  • Leah: Can I use olive oil instead of the butter? October 31, 2017 at 3:40pm Reply

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

  • 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

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

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

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