Autumn Roasted Veggies with Apples and Pecans Yield: About 5 servings Ingredients 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 Salt 3 cups cubed butternut squash (diced into 3/4-inch pieces) 2 medium…
