Ingredients
16ozBrussels sprouts,bottoms trimmed, halved, discard loose leaves
½medium red onion,diced into small chunks
4tbspsalted butter,melted, divided
1tbspfresh lemon juice
salt
3cupsbutternut squash,cubed, diced into ¾-inch pieces
2medium crisp baking apples
2tbsppacked light brown sugar
¼tspground cinnamon
¼tspground nutmeg
⅔cuppecans,whole or roughly chopped
⅓cupdried cranberries
Preparation
Preheat oven to 400 degrees F. Spray a rimmed 18×13-inch baking sheet with non-stick cooking spray.
Add Brussels sprouts and red onions to a large mixing bowl. Pour 2 tablespoons butter over the top as well as the lemon juice, toss while seasoning with salt to taste (about ¼ tsp).
Transfer to the baking sheet and spread out across the pan. Add squash and apples to the same mixing bowl.
Pour the remaining 2 tablespoons butter over top and toss, then sprinkle brown sugar, cinnamon, nutmeg, and salt (about¼ tsp) over top and toss to evenly coat.
Transfer to the baking sheet and spread into an even layer around Brussels sprouts and onions.
Roast for about 40 minutes total in the preheated oven, tossing once halfway through baking until Brussels sprouts have browned slightly and squash is soft.
Sprinkle pecans and cranberries over top during the last 3 minutes of baking. Serve warm.
