16 oz brussels sprouts, bottoms trimmed, halved (discard loose leaves)
1/2 medium red onion, diced into small chunks
4 Tbsp salted butter, melted, divided
1 Tbsp fresh lemon juice
3 cups cubed butternut squash (diced into 3/4-inch pieces)
2 medium crisp baking apples*
2 Tbsp packed light brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup pecans (whole or roughly chopped)
1/3 cup dried cranberries
Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Add brussels sprouts and red onions to a large mixing bowl. Pour 2 Tbsp butter over top as well as 1 Tbsp lemon juice, toss while seasoning with salt to taste (about 1/4 tsp). Transfer to baking sheet and spread out across pan. Add squash and apples to same mixing bowl. Pour remaining 2 Tbsp butter over top and toss, then sprinkle brown sugar, cinnamon, nutmeg and salt (about 1/4 tsp) over top and toss to evenly coat. Transfer to baking sheet and spread into an even layer (just around brussels sprouts and onions). Roast in preheated oven, tossing once halfway through baking, until brussels sprouts have browned slightly and squash is soft, while sprinkling pecans and cranberries over top during the last 3 minutes of baking, about 40 minutes total. Serve warm.
*I recommend using one sweet and one tart apple. I used one Tango apple and one Granny Smith apple. Honey Crisp, Braeburn, Cortland, Jonathan or Rome Beauty should work here as well, but keep in mind they won’t have that same rosey color.