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.