Apples probably aren’t your go-to ingredients when it comes to making a tray of roasted vegetables. When you think outside the box and aren’t afraid to experiment, you begin to create harmonious flavor combinations that you may not have otherwise tasted. The sweetness of the apples pairs beautifully with roasted vegetables.
- Prep Time: 15m
- Cook Time: 40m
- Total Time: 55m
- 1 lb Brussels sprouts, ends removed and halved (discard loose leaves)
- 1/2 medium red onion, chopped
- 2 tbsp. extra virgin olive oil
- 1 tbsp. fresh lemon juice
- pinch of sea salt
- 3 c butternut squash, cubed
- 3 c purple carrots, roughly chopped
- 2 medium baking apples (like one Granny Smith & one Braeburn)
- 2 tbsp. packed light brown sugar
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 2/3 c pecans, roughly chopped
- 1/3 c dried cranberries (no sulfur or added sugars)
- Preheat the oven to 400º F and grease a large baking sheet with a little olive oil.
- Add the Brussels sprouts and red onions to a large boil. Drizzle 1 tablespoon of olive oil and the lemon juice into the bowl and toss to combine, seasoning with a pinch of sea salt.
- Transfer this mixture to the baking sheet, along with the squash, apples, and carrots. Make sure everything is scattered and not overlapping too much.
- Pour the remaining the remaining tablespoon of olive oil over the veggies and season with brown sugar, cinnamon, nutmeg, and gently mix with your hands to coat the ingredients.
- Bake in the oven for about 40 minutes, removing the sheet halfway through to toss the veggies, and then placing back in the oven to cook again.
- During the last three minutes of the roasting process, add the pecans and cranberries to the baking sheet and cook to warm them. Remove from the oven and serve immediately.