Autumn Roasted Vegetables (with Apples and Pecans)

Not only perform these Autumn Roasted Vegetables and Apples look nicely colorful yet they flavour amazing! I just can’t grow enough on this mix on flavors, colors and textures here. It includes Brussels sprouts, butternut squash, red onion, apples.

Roasted Autumn Vegetable Blend

I was really pretty skeptical when I was throwing this all together, I thought it would either be present a total flop or a delectable success. Well, I’m pleased to say it was certainly the latter.
We could not grow over of} how excellent this was! It may seem like a unusual combo in the company of the spices, dark sugar and onions and brussels sprouts yet it just works and it tastes heavenly (not often I’ll say that about veggies)!

It will certainly be present only on my new go to fall margin dishes. And for the record I see squash is technically a fruit yet it just sounded awkward to call this “autumn roasted fruits and veggies,” don’t you think? Maybe that’s just me and thoughts too a lot on it.
This flavorful roasted vegetable and fruit blend will nearly all certainly be present the stress on any meal. It’s a new staple recipe in my book and it’s sure to be present a crowd pleaser. There’s just so a lot goodness filled into only bed linen pot and you’ll love 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

Autumn Roasted Vegetables in the company of Apples and Pecans

The perfect fall margin dish! This seasonal, colorful roasted veggie mix includes Brussels sprouts, red onion, butternut squash, apples. It's seasoned in the company of spices and lemon and you'll love the addition on crunch pecans and munch cranberries. Such a luscious 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 firm baking apples*
• 2 Tbsp packed light dark sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2/3 cup pecans (whole or forcefully chopped)
• 1/3 cup dried cranberries

1. Preheat stove to 400 degrees. Spray a rimmed 18 by 13-inch baking bed linen in the company of non-stick cooking spray.
   
2. Add Brussels sprouts and red onions to a large mixing bowl. Pour 2 Tbsp butter over of} top while well while 1 Tbsp lemon juice, throw at the same time as seasoning in the company of seasoning to flavour (about 1/4 tsp).
   
3. Transfer to baking bed linen and spread out across pan. Add squash and apples to same mixing bowl.
   
4. Pour remaining 2 Tbsp butter over of} top and toss, then sprinkle dark sugar, cinnamon, nutmeg and seasoning (about 1/4 tsp) over of} top and throw to evenly coat.
   
5. Transfer to baking bed linen and spread into an stable film (just around Brussels sprouts and onions).
   
6. Roast in preheated oven, tossing once to the midpoint via baking, till Brussels sprouts have browned a bit and squash is soft, at the same time as sprinkling pecans and cranberries over of} top during the last 3 record on baking, about 40 record total. Serve warm.
   

• *I suggest using only sugary and only tart apple. I used only Tango apple and only Granny Smith apple. Honey Crisp, Braeburn, Cortland, Jonathan or Rome Beauty should be employed here while well, yet keep in mind they won't have that same rosey color.

Nutrition Facts
Autumn Roasted Vegetables in the company of 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.

Calories: 333 kcal
Author: Jaclyn

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