Autumn Roasted Vegetables (with Apples and Pecans) - Cooking Classy

Not sole do these Autumn Roasted Vegetables also Apples view pleasantly colorful but they savour amazing! I just can’t get enough of this blend of flavors, colors also textures here. It includes Brussels sprouts, butternut squash, red onion, apples.

Roasted Autumn Vegetable Blend

I was actually pretty skeptical when I was throwing this all together, I consideration it would either exist a total flop or a delectable success. Well, I’m delighted to declare it was definitely the latter.

We could not get over of} how good this was! It may seem like a strange combo in the company of the spices, brunette sugar also onions also brussels sprouts but it just shop also it tastes heavenly (not frequently I’ll declare that regarding veggies)!

It drive definitely exist only of my new move to drop side dishes. And for the record I know crush is technically a fruit but it just sounded awkward to call this “autumn roasted fruits also veggies,” don’t you think? Maybe that’s just me also thinking too greatly of it.

This flavorful roasted vegetable also fruit blend drive most definitely exist the highlight of any meal. It’s a new staple recipe in my work also it’s certain to exist a crowd pleaser. There’s just so greatly goodness full into only sheet pot also you’ll love each and every bite!

What Should I Serve in the company of This?

• Whole Roast Chicken
• Skillet Chicken in the company of Garlic Herb Sauce
• Slow Cooker Rotisserie Style Chicken
• Roasted Chicken Thighs in the company of Garlic
• Lemon Butter Chicken Breasts

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Autumn Roasted Vegetables in the company of Apples also Pecans

The perfect drop side dish! This seasonal, colorful roasted veggie blend includes Brussels sprouts, red onion, butternut squash, apples. It's seasoned in the company of spices also lemon also you'll love the addition of champ pecans also bite cranberries. Such a delicious recipe!

Servings: 5

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

• 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 crunchy scorching apples*
• 2 Tbsp packed light brunette 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 range to 400 degrees. Spray a rimmed 18 via 13-inch scorching sheet in the company of non-stick cooking spray. 

2. Add Brussels sprouts also red onions to a large mixing bowl. Pour 2 Tbsp butter over of} summit while well while 1 Tbsp lemon juice, pitch during the time that spice in the company of sodium chloride to savour (about 1/4 tsp). 

3. Transfer to scorching sheet also extend out across pan. Add crush also apples to identical mixing bowl. 

4. Pour remaining 2 Tbsp butter over of} summit also toss, at that time scatter brunette sugar, cinnamon, nutmeg also sodium chloride (about 1/4 tsp) over of} summit also pitch to evenly coat. 

5. Transfer to scorching sheet also extend into an stable layer (just around Brussels sprouts also onions). 

6. Roast in preheated oven, tossing once halfway via baking, until Brussels sprouts keep browned a little also crush is soft, during the time that scattering pecans also cranberries over of} summit throughout the previous 3 notes of baking, regarding 40 notes total. Serve warm.

• *I suggest using only sweet also only tart apple. I used only Tango apple also only Granny Smith apple. Honey Crisp, Braeburn, Cortland, Jonathan or Rome Beauty should work here while well, but keep in brain they won't keep that identical rosey color.

Nutrition Facts

Autumn Roasted Vegetables in the company of Apples also 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 top of a 2000 calorie diet.

Calories: 333 kcal

Author: Jaclyn

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