Autumn Roasted Vegetables with Apples Pecans and Warm Spices

Why You’ll Love This Autumn Roasted Veggies Apples Pecans

As the leaves change and cooler weather settles in, nothing beats a hearty dish that brings the flavors of fall to your table. This Autumn Roasted Veggies Apples Pecans recipe stands out for its simple prep and delicious outcome, making it a go-to for anyone in the kitchen. You’ll appreciate how it combines everyday ingredients into something special that feels both comforting and fresh.

One of the best parts is how easy it is to put together. This recipe is quick and simple, requiring minimal chopping and straightforward roasting steps that save time in the kitchen. It’s loaded with nutrient-dense vegetables, crisp apples, and heart-healthy pecans, offering vitamins, fiber, and antioxidants that support wellness during autumn. Plus, it adapts easily to various dietary needs like vegan, gluten-free, and low-calorie diets by swapping ingredients without losing that great taste.

What really makes this dish shine is the unique blend of sweet apples, crunchy pecans, and seasoned roasted vegetables. This creates a harmonious mix that’s perfect for any meal, whether it’s a busy weeknight or a holiday gathering. I tried it once on a whim and it quickly became my favorite side for fall dinners it’s that good!

Essential Ingredients for Autumn Roasted Veggies Apples Pecans

Gathering the right ingredients is key to making this recipe a success. They come together to create a balance of sweet, savory, and nutty flavors that capture the essence of autumn. Let’s break down what you’ll need to get started.

Below is a complete list of ingredients based on the recipe. I’ve listed them with precise measurements to ensure you get the perfect result every time. This setup makes it simple to shop for and measure out what you need.

• 16 oz Brussels sprouts, bottoms trimmed and halved (discard loose leaves)
• 1/2 cup red onion, diced into small chunks
• 4 tablespoons butter, melted and divided
• 1 tablespoon lemon juice
• 3 cups cubed butternut squash (cut into 3/4-inch pieces)
• 2 medium baking apples (a mix of sweet and tart varieties recommended)
• 2 tablespoons packed light brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt to taste (about 1/2 teaspoon total)
• 2/3 cup pecans, whole or roughly chopped
• 1/3 cup dried cranberries

For special dietary options, consider these tweaks: you can make it vegan by using olive oil instead of butter, keep it gluten-free since all items are naturally so, or go low-calorie by reducing the oil or butter amount. Using one sweet and one tart apple, like Granny Smith and Honey Crisp, adds a nice balance of flavors that enhances the overall dish.

How to Prepare the Perfect Autumn Roasted Veggies Apples Pecans: Step-by-Step Guide

Getting this dish just right is all about following a few straightforward steps. Start by preheating your oven and prepping your ingredients for the best results. This method ensures everything roasts evenly and comes out full of flavor.

First, preheat the oven to 400 degrees Fahrenheit and spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Prepare your vegetables by washing, trimming, and cutting them as needed for instance, halve the Brussels sprouts and cube the butternut squash into 3/4-inch pieces. Then, place the Brussels sprouts and red onions in a large mixing bowl, add 2 tablespoons of melted butter and 1 tablespoon of lemon juice, and toss with about 1/4 teaspoon salt.

Next, spread this mixture evenly on the baking sheet. In the same bowl, toss the butternut squash and apples with the remaining 2 tablespoons of melted butter. Sprinkle the brown sugar, cinnamon, nutmeg, and about 1/4 teaspoon salt over the mixture, tossing to coat evenly, then spread it on the baking sheet around the Brussels sprouts and onions. Roast for about 40 minutes, tossing once halfway through, until the Brussels sprouts are browned and the squash is tender.

During the last 3 minutes of roasting, sprinkle the pecans and dried cranberries on top for a final touch of crunch and sweetness. For more tips, remember the prep time is 20 minutes, cook time is 40 minutes, and total time is 1 hour. Explore more easy fall recipes on our site to pair with this one.

This recipe reheats well, making it great for meal prepping larger batches. If you’re looking for variations, check out how to add external flavors like those in Brussels sprouts benefits.

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Dietary Substitutions to Customize Your Autumn Roasted Veggies Apples Pecans

Making this recipe your own is simple with a few smart swaps. Whether you’re dealing with allergies or just want to mix things up, these changes keep the dish tasty and adaptable. It’s all about finding what works for you while sticking to the autumn vibe.

For protein boosts, try adding roasted chickpeas or tofu cubes as vegan-friendly options. If pecans aren’t your thing, swap them with walnuts or almonds to maintain that nutty crunch. On the vegetable side, you can replace root veggies with Brussels sprouts or butternut squash for more seasonal variety, or experiment with spices like nutmeg or smoked paprika to change the flavor profile.

Other tweaks include using agave nectar or honey in place of brown sugar for a different sweet note. These substitutions help keep the dish versatile for different tastes and diets, all while highlighting the core elements of our autumn recipes guide.

Mastering Autumn Roasted Veggies Apples Pecans: Advanced Tips and Variations

Once you’re comfortable with the basics, it’s fun to level up this recipe with some pro techniques. Using a convection oven setting can help achieve even caramelization and crispier textures on the veggies and nuts. For flavor twists, add fresh herbs like rosemary or thyme for a herbal note, or toss in chili flakes if you want a bit of heat.

Presentation matters too serve it in rustic bowls with a garnish of chopped parsley and a light drizzle of balsamic glaze to make it look as good as it tastes. If you’re planning ahead, roast the veggies and apples in advance and store them in airtight containers; reheat in the oven to keep that fresh texture. One of my favorite ways to enjoy this is by making larger batches for the week, and it’s ideal for holidays like Thanksgiving.

Adding More Vegetables

You can include extra veggies such as carrots, parsnips, sweet potatoes, cauliflower, beets, shallots, acorn squash, or turnips to the mix for more variety. This keeps the dish hearty and allows you to use what’s in season, enhancing the natural sweetness and nutrients.

How to Store Autumn Roasted Veggies Apples Pecans: Best Practices

Keeping leftovers fresh is easy with the right storage methods. This dish holds up well, so you can enjoy it beyond the first meal. Follow these steps to maintain that great taste and texture over time.

Store leftovers in airtight containers in the refrigerator for up to 3 days to keep everything fresh. For longer storage, use freezer-safe containers or bags to freeze portions for up to 1 month, then thaw overnight in the fridge before reheating. When reheating, use a preheated oven at 350 degrees Fahrenheit to retain those crisp textures skip the microwave to avoid sogginess. For meal prep, make large batches and portion them out for quick, healthy meals throughout the week.

I always find that a little planning ahead makes meals like this even more enjoyable it’s ready when you are!

FAQs: Frequently Asked Questions About Autumn Roasted Veggies Apples Pecans

Autumn Roasted Veggies Apples Pecans

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🍂 Autumn Roasted Vegetables with Apples, Pecans, and Warm Spices deliver a cozy, nutrient-packed dish bursting with seasonal flavors.
🍎 This recipe blends sweet and savory ingredients for a perfect side that complements any fall meal or festive gathering.

• Total Time: 1 hour

Ingredients

– 16 oz Brussels sprouts, bottoms trimmed and halved (discard loose leaves)

– 1/2 cup red onion, diced into small chunks

– 4 tablespoons butter, melted and divided

– 1 tablespoon lemon juice

– 3 cups cubed butternut squash (cut into 3/4-inch pieces)

– 2 medium baking apples (a mix of sweet and tart varieties recommended)

– 2 tablespoons packed light brown sugar

– 1/4 teaspoon cinnamon

– 1/4 teaspoon nutmeg

– Salt to taste (about 1/2 teaspoon total)

– 2/3 cup pecans, whole or roughly chopped

– 1/3 cup dried cranberries

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Instructions

1-First: preheat the oven to 400 degrees Fahrenheit and spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Prepare your vegetables by washing, trimming, and cutting them as needed for instance, halve the Brussels sprouts and cube the butternut squash into 3/4-inch pieces. Then, place the Brussels sprouts and red onions in a large mixing bowl, add 2 tablespoons of melted butter and 1 tablespoon of lemon juice, and toss with about 1/4 teaspoon salt.

2-Next: spread this mixture evenly on the baking sheet. In the same bowl, toss the butternut squash and apples with the remaining 2 tablespoons of melted butter. Sprinkle the brown sugar, cinnamon, nutmeg, and about 1/4 teaspoon salt over the mixture, tossing to coat evenly, then spread it on the baking sheet around the Brussels sprouts and onions. Roast for about 40 minutes, tossing once halfway through, until the Brussels sprouts are browned and the squash is tender.

3-During the last 3 minutes of roasting, sprinkle the pecans and dried cranberries on top for a final touch of crunch and sweetness.

Last Step:

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Notes

🍏 Use a mix of sweet and tart apples like Honey Crisp and Granny Smith for balanced flavor.
🧈 Substitute olive oil for butter to lighten the dish.
🥕 Add other root vegetables like carrots or parsnips for more variety.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Calories: 333
• Sugar: 21 g
• Sodium: 110 mg
• Fat: 19 g
• Saturated Fat: 6 g
• Carbohydrates: 41 g
• Fiber: 8 g
• Protein: 5 g
• Cholesterol: 24 mg