Description
This Festive Roasted Vegetables recipe combines the natural sweetness of butternut squash, apples, and dried cranberries with the savory depth of Brussels sprouts, red onion, and aromatic spices. Finished with crunchy pecans and a touch of maple syrup, it offers a harmonious blend of textures and flavors perfect for holiday gatherings or cozy autumn dinners.
Ingredients
Scale
Vegetables and Fruits
- 1/2 medium butternut squash (peeled & cubed into 1/2-3/4 inch cubes, about 2-3 cups)
- 8 oz Brussels sprouts (halved)
- 1 red onion (cut into thick wedges/petals)
- 1 medium apple (sliced or cubed, Honeycrisp or Pink Lady)
Nuts and Dried Fruit
- 1/2 cup pecans (roughly chopped)
- 1/3 cup dried cranberries
Seasonings and Oils
- 2-3 tablespoons olive oil
- 1-1 tablespoons maple syrup (or honey)
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- Cozy & sweet option: 1/2 tsp cinnamon or pumpkin pie spice
- Savory & elegant option: 1–2 tsp fresh chopped rosemary or thyme
Instructions
- Preheat & prep: Heat the oven to 400°F (200°C) and grease an unlined, rimmed sheet pan. Prepare all ingredients by peeling and cubing the butternut squash, halving Brussels sprouts, cutting the red onion into wedges, and slicing or cubing the apple.
- Toss the veggies: In the prepared sheet pan, combine the butternut squash, Brussels sprouts, red onion, and apple. Drizzle with olive oil and maple syrup. Season with salt, black pepper, and your choice of spice or herb (cinnamon, pumpkin pie spice, rosemary, or thyme). Toss thoroughly until all pieces are evenly coated and glossy.
- Roast – Part One: Spread the mixture in a single layer on the sheet pan without crowding to allow caramelization. Roast for 25–30 minutes, stirring once halfway through, until the edges begin to brown.
- Roast – Part Two: Scatter the chopped pecans and dried cranberries evenly over the roasted vegetables. Give a gentle toss to distribute. Return to the oven for an additional 5-10 minutes, until the squash is tender, Brussels sprouts are golden, onions are soft and jammy, and apples are sweet and glossy.
- Taste & finish: Remove from the oven and adjust the seasoning by adding a pinch more salt or a drizzle of maple syrup if a sweeter finish is desired. Serve warm and enjoy the harmonious blend of festive flavors.
Notes
- To ensure even roasting, do not overcrowd the pan; use two pans if necessary.
- Choose firmer apple varieties like Honeycrisp or Pink Lady to maintain texture during roasting.
- You can substitute pumpkin pie spice with cinnamon for a simpler warm spice note.
- Fresh herbs like rosemary and thyme add an elegant, savory touch but are optional.
- Maple syrup can be replaced with honey but adjusts flavor accordingly for sweetness.
- Leftovers can be reheated gently in the oven or served cold as a salad topping.
