Roasted Brussels Sprouts and Butternut Squash With Spicy Pecans


Prep time: 20 minutes
Cook time:
25 minutes
Total time:
45 minutes

Servings/Yield: 8 Servings

Here’s another savory and hearty vegetarian side dish recipe simple enough to make on any weekend, but attractive enough to have a place at your holiday table. This recipe for roasted brussel sprouts and butternut squash with spicy pecans takes everything you love about savory roasted vegetables and then gives it a kick of crunch and heat with Santé Sweet & Spicy Pecans. Throw a pan of this in the oven when you’re roasting a chicken or a pork loin, and dinner practically cooks itself. A solid roasted butternut squash recipe like this can also dress up a basic rice pilaf for a meatless meal that’s sure to satisfy.


  • 1 pound Brussels sprouts, halved

  • 1 large butternut squash, peeled, seeded, and cut into ½” dice

  • 2 tablespoons olive oil

  • 1 teaspoon fine sea salt

  • ½ teaspoon black pepper

  • ½ cup dried cranberries

  • ⅓ cup roughly chopped parsley

  • 1 bag (4 ounces) SantéⓇ Sweet & Spicy Pecans


  1. Preheat oven to 400℉.

  2. On a large baking sheet toss together Brussels sprouts, squash, oil, salt, and pepper and spread out in a single layer. Roast until tender and golden brown, about 25 minutes.

  3. Transfer roasted vegetables to a serving dish and toss with cranberries, parsley, and pecans. Serve warm or at room temperature.

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