Oven-Baked Butternut Squash and Brussels Sprouts with Candied Pecans

You Asked, I Answered — My Viral Brussels & Squash Recipe Is Finally Oven-Baked!

You all have been asking for this one, and I finally did it! My viral butternut squash and Brussels sprouts with candied pecans is officially oven-baked — and honestly, I might never go back to the air fryer version.

These are so good, I make them every single year. But this time, I took it up a notch with Carrington Farms Organic Liquid Coconut Oil and Carrington Farms Organic Ghee. Not only does it give the dish that warm, cozy depth of flavor, but it keeps everything clean and wholesome.

This is easily the cleanest but most indulgent Thanksgiving side dish on the internet — and the one your guests will definitely ask you for the recipe to!

Why You’ll Love This Recipe

1. Perfect for the holidays. It’s festive, flavorful, and gorgeous on the table.
2. Oven-friendly. No air fryer required — just one pan and easy cleanup.
3. Clean ingredients. Coconut oil + ghee keep it seed-oil-free and delicious.
4. Sweet + savory magic. Candied pecans and craisins take this to signature-dish status.

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Ingredients

For the vegetables:

• 1 lb Brussels sprouts, trimmed and halved
• ½ large butternut squash, peeled and cubed
• 2 tablespoons Carrington Farms Organic Liquid Coconut Oil
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• Pinch of salt (optional)

For the candied pecans:

• ½ cup craisins
• 2 tablespoons Carrington Farms Organic Ghee
• 2 tablespoons pure maple syrup
• 1 teaspoon soy sauce or coconut aminos
• 1 cup chopped pecans

Instructions:

Preheat oven to 350°F and line a baking sheet with parchment paper.

Toss vegetables. In a large bowl, combine halved Brussels sprouts and cubed butternut squash with coconut oil, cinnamon, nutmeg, and a pinch of salt.

Arrange and bake. Spread evenly on the baking sheet, placing Brussels sprouts cut-side down. Bake for 30 minutes, flipping after 20 minutes for even caramelization.

Make candied pecans. While the veggies bake, heat ghee in a small skillet over medium heat. Add maple syrup and soy sauce, stirring to combine. Toss in chopped pecans and craisins, and sauté for about 3 minutes, stirring often until glossy and fragrant.

Combine and serve. Once the Brussels and squash are tender and golden, transfer to a large bowl. Top with (or mix in) the candied pecans and craisins. Serve warm and enjoy!

A lot of people ask me about my pans. I use caraway brand pans and I’ve had then for the last year. I absolutely love them. They really are non-stick and are still as good as new 365 days later +! You can take a look at them here!

The Grand Finale

Notes

• Use Carrington Farms Liquid Coconut Oil for even coating and a hint of natural sweetness.
• Make the candied pecans up to a day ahead and store in an airtight container.
• Add fresh rosemary or thyme for extra holiday flavor.
• This dish reheats beautifully at 325°F for about 10 minutes.

If you’d rather not use your oven and want to try the air fried method, check out that recipe here!

FOR MORE INEXPENSIVE HOLIDAY RECIPES CHECK OUT THESE VIDEOS:

• $17 Easter Dinner
• 13 of the Best Easter Recipes
• 3 $20 Thanksgiving Menus! Mix and match or choose your favorite!

MORE THANKSGIVING RECIPES TO TRY:

• A Twist On Oprah’s Million Dollar Deviled Eggs (Deviled eggs are a must in my house!)
• Slow Cooker Turkey Tenderloin (perfect for a smaller gathering)
• 13 Amazing Easter Recipes Worth Trying!

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