Autumn Roasted Vegetables with Apples and Pecans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful roasted medley of Brussels sprouts, butternut squash, apples, and pecans with tart cranberries, finished with warm spices. A festive fall side dish that balances sweet, savory, and crunchy textures.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 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
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 408mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 892mg
- Calcium
- 76mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 408MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.