Roasted fall fruit and veggies is one of the ways I enjoy welcoming the change of seasons. These items can be purchased year round, however, we tend to eat salads and grilled foods in the warmer months then transition to the roasted items as the weather cools down. It’s like putting the cardigan over the t-shirt in the fall – a little bit of coziness. For last night’s dinner I prepared a mix of Brussels sprouts, butternut squash, a green apple, a pear, and yukon gold potatoes.
The apple and pear given the veggies a little surprise sweetness.
I wrapped salmon fillets in foil with some teriyaki sauce and added them to the oven half way through and dinner was ready in 30 minutes – yay!
Ingredients
- 1 lb Brussels sprouts, cut in half
- 1 granny smith apple cut into cubes - I use an apple slicer and then cut each piece in half
- 1 pear, cut in 1 inch cubes
- 1 lb butternut squash, peeled and cubed
- ½ lb small yukon gold potatoes, cut in half
- ½ teaspoon sea salt
- ½ teaspoon pumpkin pie spice
- olive oil to toss
- ⅓ cup toasted pecans diced
Instructions
- Preheat oven to 425 and line a baking sheet with foil
- Wash and cut fruit and veggies.
- Place in a large bowl and toss well with oil and spices to coat.
- Spread on baking sheet.
- Roast 30 minutes or until they are fork tender.
- Sprinkle with nuts, toss to combine and serve.