Description
This oven-baked butternut squash and Brussels sprouts with candied pecans recipe is the ultimate clean-ingredient holiday side dish. Roasted until golden with cinnamon, nutmeg, and coconut oil, then topped with maple-glazed candied pecans and craisins sautéed in rich organic ghee — it’s a perfect balance of cozy, sweet, and savory flavors. Your guests will think it’s indulgent, but you’ll know it’s made with wholesome ingredients.
Ingredients
For the Vegetables:
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1 lb Brussels sprouts, trimmed and halved
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1/2 large butternut squash, peeled and cubed
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2 tablespoons Carrington Farms Organic Liquid Coconut Oil
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1/2 teaspoon cinnamon
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1/2 teaspoon nutmeg
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Pinch of salt
For the Candied Pecans:
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2 tablespoons Carrington Farms Organic Ghee
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2 tablespoons pure maple syrup
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1 teaspoon soy sauce or coconut aminos
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1 cup chopped pecans
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1/2 cup craisins
Instructions
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Preheat oven to 350°F and line a baking sheet with parchment paper.
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Toss vegetables with coconut oil, cinnamon, nutmeg, and salt until evenly coated.
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Arrange on sheet. Spread Brussels sprouts cut-side down for crisp edges.
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Bake for 30 minutes, flipping after 20 minutes for even browning.
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Make candied pecans: In a skillet, melt ghee over medium heat. Add maple syrup and soy sauce, stir well, then mix in chopped pecans and craisins. Cook for about 3 minutes, stirring often, until glossy and caramelized.
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Combine and serve: Transfer roasted Brussels sprouts and squash to a large bowl. Top or toss with the warm candied pecans and craisins. Serve hot and enjoy!
Notes
Use Carrington Farms Liquid Coconut Oil for even roasting and a hint of natural sweetness.
Swap pecans for walnuts or add pumpkin seeds for extra crunch.
This dish reheats beautifully; warm leftovers at 325°F for 10 minutes.
Make the candied pecans ahead and store in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 30
- Category: Side
- Method: Baked
- Cuisine: American