Crispy Pumpkin & Brussels Sprouts with Burrata, Pomegranate, Candied Pecans & Hot Honey

Crispy Pumpkin & Brussels Sprouts with Burrata, Pomegranate, Candied Pecans & Hot Honey is a beautiful seasonal dish that brings together caramelised roasted vegetables, creamy burrata, juicy pomegranate arils, crunchy candied pecans, and a warm drizzle of hot honey. Every bite has a delicious mix of sweet, savoury, creamy, crunchy, and lightly spicy flavours.

The roasted pumpkin and Brussels sprouts become golden and crisp around the edges while the burrata adds a rich, creamy contrast. Finished with fresh herbs and warm hot honey, this colourful platter works beautifully as a side dish, appetiser, or centrepiece for an autumn or holiday meal.

Ingredients

For the Roasted Pumpkin & Brussels Sprouts:

• 3 cups pumpkin or butternut squash, peeled and cubed (420 g)
• 3 cups Brussels sprouts, trimmed and halved (270 g)
• 3 tbsp olive oil (45 ml)
• 1 tbsp maple syrup (20 g)
• 1 tsp garlic powder (3 g)
• 1 tsp dried thyme (1 g)
• ½ tsp smoked paprika (1 g)
• ¾ tsp kosher salt (4 g)
• ½ tsp black pepper (1 g)

For the Candied Pecans:

• ¾ cup pecan halves, roughly chopped (85 g)
• 2 tbsp maple syrup (40 g)
• 1 tsp olive oil (5 ml)
• ¼ tsp cinnamon (0.5 g)
• Pinch of kosher salt

For the Hot Honey:

• 3 tbsp honey (63 g)
• ½ tsp red pepper flakes (1 g)
• 1 tsp fresh lemon juice (5 ml)

For the Burrata & Toppings:

• 2 balls burrata cheese (250 g)
• ½ cup pomegranate arils (80 g)
• 2 tbsp fresh parsley, chopped (8 g)
• 1 tbsp fresh thyme leaves (3 g)

How to Make It

1. Prepare the Vegetables

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Add the cubed pumpkin or butternut squash and halved Brussels sprouts to a large bowl. Drizzle with olive oil and maple syrup, then add the garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper. Toss thoroughly until every piece is evenly coated.

2. Roast Until Golden and Crisp

Spread the vegetables across the prepared baking sheet in a single layer, leaving a little space between the pieces. Roast for 30–35 minutes, turning the vegetables halfway through cooking. Continue roasting until the pumpkin is tender and caramelised and the Brussels sprouts are browned with crisp edges.

3. Make the Candied Pecans

While the vegetables roast, place the chopped pecans in a dry skillet over medium-low heat. Add the maple syrup, olive oil, cinnamon, and a pinch of kosher salt. Cook for 3–4 minutes, stirring frequently, until the pecans are glossy and lightly caramelised. Transfer them to a sheet of parchment paper and allow them to cool so they become crisp.

4. Prepare the Hot Honey

Add the honey, red pepper flakes, and fresh lemon juice to a small saucepan. Warm over low heat for 1–2 minutes, stirring gently until the mixture is warm and well combined. Remove from the heat and set aside.

5. Assemble the Platter

Transfer the hot roasted pumpkin and Brussels sprouts to a large serving platter. Place the burrata in the centre and gently tear it open so the creamy centre is exposed.

6. Add the Toppings

Scatter the cooled candied pecans and pomegranate arils over the roasted vegetables and burrata. Sprinkle with the fresh parsley and thyme leaves for a fresh herbal finish.

7. Finish with Hot Honey

Drizzle the warm hot honey generously over the entire platter, allowing it to fall over the roasted vegetables, burrata, pecans, and pomegranate. Serve immediately while the vegetables are warm, the burrata is creamy, and the pecans are crisp.

Why This Recipe Works

This recipe works because it balances contrasting flavours and textures in every bite. Sweet roasted pumpkin and maple-glazed Brussels sprouts pair naturally with creamy burrata, while pomegranate adds juicy freshness and a subtle tartness. The candied pecans provide a satisfying crunch, and the hot honey brings a gentle sweet-spicy finish.

It is also an easy way to turn simple seasonal vegetables into an impressive sharing platter. Roasting concentrates the natural sweetness of the vegetables while creating beautifully browned edges, and the colourful toppings make the finished dish especially inviting for autumn gatherings and festive meals.

Tips for the Best Crispy Pumpkin & Brussels Sprouts

• Give the vegetables space: Spread the pumpkin and Brussels sprouts in a single layer with room between the pieces so they roast and caramelise rather than steam.
• Cut evenly: Try to cut the pumpkin into similarly sized cubes so it cooks at roughly the same rate as the Brussels sprouts.
• Turn halfway through: Tossing or turning the vegetables during roasting helps encourage even browning and crisp edges.
• Cool the pecans: Let the candied pecans cool on parchment after cooking. They will become crisper as they cool.
• Keep the burrata creamy: Add the burrata after the vegetables have finished roasting so it stays soft and creamy.
• Drizzle just before serving: Add the hot honey at the end to keep the toppings crisp and give the dish its fresh glossy finish.

Serving Suggestions

Serve this platter warm as an elegant side dish alongside roasted chicken, turkey, pork, or other hearty main courses. It can also be served as a generous appetiser for sharing, especially during autumn dinners, holiday gatherings, and special occasions.

For the best texture, assemble the platter shortly before serving. The combination of warm roasted vegetables, creamy burrata, crisp candied pecans, juicy pomegranate, and warm hot honey is at its best when enjoyed immediately.

Frequently Asked Questions

Can I use butternut squash instead of pumpkin?

Yes. Butternut squash works very well in this recipe and can be used in the same quantity. Cut it into evenly sized cubes so it roasts consistently.

Can I prepare the candied pecans ahead of time?

Yes. The candied pecans can be prepared ahead and cooled completely before storing them in an airtight container. Add them to the platter just before serving to preserve their crunch.

Can I make the hot honey less spicy?

Yes. Reduce the amount of red pepper flakes for a milder drizzle, or omit them if you prefer a simple lemony honey finish.

Can I prepare the roasted vegetables ahead of time?

The vegetables are best served freshly roasted, but they can be roasted shortly before serving and kept warm until you are ready to assemble the platter. Add the burrata and toppings just before serving.

What can I use instead of burrata?

Fresh mozzarella can be used if burrata is not available. The texture will be slightly different, but it will still provide a creamy, mild contrast to the roasted vegetables and sweet toppings.

Can I use another cheese?

Yes. Fresh mozzarella or another mild, creamy cheese can work well with the pumpkin, Brussels sprouts, pomegranate, pecans, and hot honey.

Nutrition & Timing

Details	Amount
Servings	6
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Calories	425
Protein	11 g
Carbohydrates	42 g
Fat	27 g
Fiber	7 g
Sugar	23 g
Sodium	485 mg

Final Thoughts

Crispy Pumpkin & Brussels Sprouts with Burrata, Pomegranate, Candied Pecans & Hot Honey is a colourful and flavourful way to showcase seasonal ingredients. The combination of caramelised vegetables, creamy burrata, crunchy pecans, bright pomegranate, and sweet-spicy honey makes a simple roasted vegetable dish feel special.

Whether served as part of a holiday spread or enjoyed as a beautiful sharing platter, this recipe delivers plenty of texture and flavour with straightforward preparation. Serve it warm and finish with plenty of fresh herbs and hot honey for the best result.

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