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

Yield: 4–6 servings
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: About 50–55 minutes

Ingredients

For the Roasted Vegetables:

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

For the Toppings:

8 oz (225 g) burrata cheese
1/3 cup dried cranberries
1/2 cup pecans, roughly chopped
2 tablespoons pumpkin seeds, optional
2 tablespoons fresh parsley, chopped
Freshly cracked black pepper

For the Hot Honey:

1/4 cup honey
1–2 teaspoons red pepper flakes
1 teaspoon apple cider vinegar
Pinch of salt

Optional Lemon Dressing:

1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon Dijon mustard

Instructions

Preheat 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.

Prepare the Pumpkin

Peel and remove the seeds from the pumpkin if necessary.

Cut it into approximately 1-inch cubes.

Try to keep the pieces similar in size so they roast evenly.

Prepare the Brussels Sprouts

Trim the ends from the Brussels sprouts and remove any damaged outer leaves.

Cut each Brussels sprout in half.

For larger Brussels sprouts, quarter them.

Season the Vegetables

Place the pumpkin and Brussels sprouts in a large bowl.

Add:

Olive oil
Smoked paprika
Garlic powder
Thyme
Salt
Black pepper

Toss thoroughly until everything is evenly coated.

Arrange on the Baking Sheet

Spread the vegetables over the baking sheet in a single layer.

Place the Brussels sprouts cut-side down when possible. This helps create beautifully browned, caramelized edges.

Don’t overcrowd the pan. If necessary, use two baking sheets.

Roast

Roast for 20 minutes.

Remove the tray and gently toss the vegetables.

Return to the oven and roast for another 10–15 minutes, or until:

Pumpkin is tender
Brussels sprouts are browned and caramelized
The edges are slightly crispy
Toast the Pecans

While the vegetables roast, place the chopped pecans in a dry skillet over medium-low heat.

Toast for approximately 3–5 minutes, stirring frequently.

Remove them from the heat as soon as they become fragrant.

Be careful because pecans can burn quickly.

Make the Hot Honey

Add the honey to a small saucepan or microwave-safe bowl.

Stir in the red pepper flakes, apple cider vinegar, and a pinch of salt.

Warm gently for about 30–60 seconds.

Don’t boil the honey.

Taste and adjust the chili flakes depending on how spicy you want it.

Make the Optional Lemon Dressing

Whisk together:

Lemon juice
Olive oil
Dijon mustard

Set aside.

This adds a bright, slightly tangy contrast to the sweet pumpkin and hot honey.

Assemble the Dish

Transfer the hot roasted pumpkin and Brussels sprouts to a large serving platter.

Carefully tear or spoon the burrata into pieces and distribute it over the warm vegetables.

The heat from the vegetables will slightly soften the burrata and make it wonderfully creamy.

Add the Toppings

Scatter over:

Dried cranberries
Toasted pecans
Pumpkin seeds, if using
Fresh parsley

Drizzle with the optional lemon dressing.

Finish with Hot Honey

Drizzle the warm hot honey generously over the entire platter.

Finish with freshly cracked black pepper.

Serve immediately while the vegetables are warm and the burrata is creamy.

Serving Suggestions

This dish works beautifully as:

A Thanksgiving side dish
Christmas dinner side
Holiday appetizer
Vegetarian main dish
Fall salad alternative
Dinner-party side
Warm grain-bowl topping

For a more filling vegetarian meal, serve it over:

Farro
Quinoa
Couscous
Brown rice
Wild rice

You can also serve it alongside roasted chicken, turkey, pork, or grilled steak.

Tips for the Best Results

Use fresh pumpkin or butternut squash for the best roasted texture.
Cut the pumpkin evenly so smaller pieces don’t burn before larger pieces cook.
Keep Brussels sprouts cut-side down for maximum caramelization.
Don’t overcrowd the baking sheet.
Toast the pecans separately so they stay crunchy.
Add the burrata after roasting rather than baking it.
Add the cranberries at the end so they retain some chewiness.
Drizzle the hot honey just before serving.
For extra caramelization, roast the vegetables for an additional 3–5 minutes.
If your honey becomes too thick, gently warm it with a teaspoon of water.

Variations

Maple Version:
Replace the honey with pure maple syrup.

Feta Version:
Replace burrata with crumbled feta for a saltier flavor.

Goat Cheese Version:
Use soft goat cheese instead of burrata for a tangy finish.

Walnut Version:
Replace the pecans with toasted walnuts.

Pomegranate Version:
Replace or combine the cranberries with fresh pomegranate seeds.

Bacon Version:
Add crispy cooked bacon for a savory, smoky variation.

Extra-Spicy Version:
Add a pinch of cayenne pepper to the hot honey.

Storage

Refrigerator:
Store the roasted vegetables separately from the burrata and toppings in an airtight container for up to 3–4 days.

Burrata:
Keep refrigerated and use according to the package’s freshness instructions.

Reheating:
Reheat the vegetables in a 375°F (190°C) oven or air fryer until warm and slightly crisp.

Add fresh burrata, pecans, cranberries, and hot honey after reheating.

Freezing:
The roasted pumpkin and Brussels sprouts can technically be frozen, but freezing may soften their texture. The assembled dish with burrata should not be frozen.

Nutrition Information

Approximate per serving, assuming 6 servings and including burrata, pecans, cranberries, and hot honey:

Calories: 390–430 kcal
Protein: 10–12 g
Carbohydrates: 38–44 g
Fat: 23–26 g
Saturated Fat: 7–9 g
Fiber: 6–8 g
Sugar: 24–29 g
Sodium: 400–500 mg
Cholesterol: 25–35 mg

Nutrition will vary depending on the pumpkin used, amount of burrata, pecans, cranberries, and honey.

Nut & Allergen Information

Tree nuts:
Contains pecans.

Peanuts:
No peanuts are required.

Dairy:
Contains burrata, which is a dairy product made from milk.

Eggs:
No eggs required.

Wheat/Gluten:
The main recipe is naturally gluten-free, but check packaged dried cranberries, spices, mustard, and other ingredients for cross-contact if preparing for someone with celiac disease or a severe allergy.

Soy:
No soy is intentionally required.

Sesame:
No sesame is required.

Important:
For anyone with a serious food allergy, check the exact labels of packaged ingredients because manufacturing and cross-contact warnings vary by brand.

Q&A

Q: Can I use butternut squash instead of pumpkin?

A: Yes. Butternut squash is an excellent substitute and is often easier to peel and cut.

Q: Can I use canned pumpkin?

A: No. Canned pumpkin puree isn’t suitable for this recipe because it won’t roast into cubes. Use fresh pumpkin or cubed butternut squash.

Q: Can I make this without nuts?

A: Yes. Simply omit the pecans. For crunch, use roasted pumpkin seeds if tolerated.

Q: Can I replace pecans with walnuts?

A: Yes. Walnuts provide a similar crunchy texture and work very well with pumpkin and cranberries.

Q: Can I use maple syrup instead of hot honey?

A: Yes. Use the same amount of maple syrup and add red pepper flakes for the spicy element.

Q: Is hot honey very spicy?

A: It depends on the amount of chili flakes. Start with 1 teaspoon for mild heat and increase to 2 teaspoons or more for a stronger kick.

Q: Can I make the hot honey less spicy?

A: Yes. Use only a small pinch of chili flakes or omit them completely for regular honey.

Q: Can I prepare this ahead of time?

A: Yes. Roast the vegetables a few hours ahead and refrigerate them. Reheat before serving, then add the burrata, pecans, cranberries, and hot honey.

Q: Can I serve this cold?

A: Yes, although it is especially delicious warm because the heat gently softens the burrata.

Q: Why is my pumpkin mushy?

A: Pumpkin can become mushy when the pieces are too small, the pan is overcrowded, or there is too much oil. Use larger cubes and leave plenty of space between pieces.

Q: How do I get crispy Brussels sprouts?

A: Dry them thoroughly, use enough oil to lightly coat them, place them cut-side down, and avoid overcrowding the pan.

Q: Can I use dried cherries instead of cranberries?

A: Yes. Dried cherries make a delicious alternative and provide a similar sweet-tart flavor.

Q: Can I add pomegranate seeds?

A: Absolutely. Add them after roasting for a fresh, juicy contrast to the creamy burrata and roasted vegetables.

Q: What can I use instead of burrata?

A: Fresh mozzarella, goat cheese, feta, or ricotta can all work. Burrata gives the dish its signature creamy texture.

Q: Can I make this vegan?

A: Yes. Replace the burrata with a plant-based cheese or creamy vegan cheese and use maple syrup instead of honey.

Q: What makes this dish special?

A: The combination of caramelized pumpkin, crispy-edged Brussels sprouts, creamy burrata, tart cranberries, crunchy toasted pecans, and sweet-spicy hot honey gives you contrasting textures and flavors in every bite.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.