Roasted Pumpkin & Brussels Sprouts with Burrata, Cranberries, Pecans & Hot Honey

Description

Roasted Pumpkin & Brussels Sprouts with Burrata, Cranberries, Pecans & Hot Honey is a beautiful autumn-inspired side dish that combines caramelized vegetables, creamy burrata, crunchy pecans, tart cranberries, and a sweet-spicy honey drizzle. The pumpkin becomes tender and naturally sweet in the oven, while the Brussels sprouts develop wonderfully crisp, browned edges. Creamy burrata melts slightly over the warm vegetables, creating a luxurious contrast with the crunchy toasted pecans and chewy dried cranberries. A drizzle of hot honey brings a delicious balance of sweetness and gentle heat. This colorful dish is perfect for Thanksgiving, holiday dinners, Sunday meals, or an elegant vegetarian centerpiece.

Ingredients For the Roasted Vegetables

• 4 cups pumpkin or winter squash, peeled and cut into 1-inch cubes
• 1½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Toppings

• 8 ounces burrata cheese
• ½ cup dried cranberries
• ½ cup pecans, roughly chopped
• 3 tablespoons hot honey
• 1 tablespoon fresh thyme leaves
• ¼ teaspoon red pepper flakes, optional

Optional Finishing Touches

• 1 tablespoon lemon juice
• Freshly cracked black pepper
• Lemon zest
• Extra olive oil

Step-by-Step Instructions

1. Prepare the Oven
   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the Vegetables
   Peel and cut the pumpkin into evenly sized cubes. Trim the Brussels sprouts and cut them in half. Keeping the pieces similar in size helps everything roast evenly.
3. Season Everything
   Place the pumpkin and Brussels sprouts in a large bowl. Add olive oil, garlic powder, thyme, smoked paprika, salt, and black pepper. Toss thoroughly until the vegetables are evenly coated.
4. Arrange on the Baking Sheet
   Spread the vegetables across the baking sheet in a single layer. Place the Brussels sprouts cut-side down where possible. Avoid overcrowding the pan so the vegetables can roast and caramelize properly.
5. Roast
   Roast for approximately 25–35 minutes, tossing once halfway through. The pumpkin should be fork-tender and caramelized, while the Brussels sprouts should have browned, crispy edges.
6. Toast the Pecans
   During the final 5 minutes of roasting, scatter the pecans over the vegetables, or toast them separately in a dry skillet for 2–3 minutes. Watch carefully because pecans can burn quickly.
7. Add the Cranberries
   Transfer the roasted vegetables to a large serving platter. Scatter the dried cranberries and toasted pecans evenly over the top.
8. Add the Burrata
   Place the burrata in the center of the warm vegetables. Gently tear it open with a spoon so the creamy center spreads across the roasted pumpkin and Brussels sprouts.
9. Drizzle with Hot Honey
   Warm the hot honey slightly if it is too thick, then drizzle it generously over the burrata and roasted vegetables. Add fresh thyme and red pepper flakes if desired.
10. Finish and Serve
    Add a squeeze of lemon juice or a little lemon zest for brightness. Finish with freshly cracked black pepper and serve immediately while the vegetables are warm and the burrata is creamy.

Tips, Notes & Q&A

Tips:

• Cut the pumpkin into uniform pieces so it cooks evenly.
• Place Brussels sprouts cut-side down to encourage better browning.
• Do not overcrowd the baking sheet because excess moisture can prevent caramelization.
• Toast the pecans separately if you want maximum crunch.
• Add the burrata just before serving so it remains creamy and fresh.
• Start with a small amount of hot honey and add more according to your preferred sweetness and heat.
• A splash of lemon juice helps balance the richness of the burrata and honey.

Notes:

• Butternut squash, acorn squash, or honeynut squash can be substituted for pumpkin.
• Fresh cranberries are not recommended as a direct substitute because they have a much sharper flavor and different texture.
• Walnuts can replace pecans if desired.
• For a vegetarian main course, serve this over farro, quinoa, couscous, or crusty bread.
• Leftovers can be refrigerated in an airtight container for up to 3 days. Store the burrata separately when possible.

Q&A:

Can I make this recipe ahead of time?
Yes. Roast the pumpkin and Brussels sprouts ahead of time and refrigerate them. Reheat until warm, then add burrata, pecans, cranberries, and hot honey just before serving.

Can I use butternut squash instead of pumpkin?
Absolutely. Butternut squash works beautifully and has a naturally sweet, creamy texture when roasted.

What can I use instead of burrata?
Fresh mozzarella, whipped ricotta, or feta can be used. Burrata provides the creamiest result.

Can I make it less spicy?
Yes. Use regular honey instead of hot honey and omit the red pepper flakes.

Servings & Nutrition

Servings: 6
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes

Approximate Nutrition Per Serving:
Calories: 420
Protein: 12g
Carbohydrates: 43g
Fat: 25g
Fiber: 8g
Sugar: 21g

Note: Nutrition is an estimate and can vary depending on the exact pumpkin, burrata, pecans, cranberries, and amount of hot honey used.