A beautiful seasonal platter featuring caramelised roasted pumpkin and Brussels sprouts, creamy burrata, juicy pomegranate arils, crunchy candied pecans, fresh herbs, and warm hot honey. It’s a delicious balance of sweet, savoury, creamy, crunchy, and lightly spicy flavours.
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)
1/2 tsp smoked paprika (1 g)
3/4 tsp kosher salt (4 g)
1/2 tsp black pepper (1 g)
For the Candied Pecans
3/4 cup pecan halves, roughly chopped (85 g)
2 tbsp maple syrup (40 g)
1 tsp olive oil (5 ml)
1/4 tsp cinnamon (0.5 g)
Pinch of kosher salt
For the Hot Honey
3 tbsp honey (63 g)
1/2 tsp red pepper flakes (1 g)
1 tsp fresh lemon juice (5 ml)
For the Burrata & Toppings
2 balls burrata cheese (250 g)
1/2 cup pomegranate arils (80 g)
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. 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 evenly coated.
3. Spread the vegetables across the prepared baking sheet in a single layer, leaving space between the pieces so they roast instead of steam.
4. Roast for 30–35 minutes, turning the vegetables halfway through cooking, until the pumpkin is tender and caramelised and the Brussels sprouts are browned with crisp edges.
5. 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.
6. Cook the pecans for 3–4 minutes, stirring frequently, until glossy and lightly caramelised. Transfer them to parchment paper and allow them to cool and crisp.
7. 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 combined. Remove from the heat.
8. Transfer the hot roasted pumpkin and Brussels sprouts to a large serving platter.
9. Place the burrata in the centre and gently tear it open so the creamy centre is exposed.
10. Scatter the cooled candied pecans and pomegranate arils over the roasted vegetables and burrata.
11. Sprinkle with fresh parsley and thyme leaves.
12. Drizzle the warm hot honey generously over the entire platter and serve immediately while the vegetables are warm, the burrata is creamy, and the pecans are crisp.
Notes
Spread the pumpkin and Brussels sprouts in a single layer with room between the pieces so they roast and caramelise instead of steaming.
Cut the pumpkin into evenly sized cubes so it cooks at roughly the same rate as the Brussels sprouts.
Turn the vegetables halfway through roasting to encourage even browning and crisp edges.
Let the candied pecans cool completely on parchment so they become crisp.
Add the burrata after roasting so it stays soft and creamy.
Drizzle the hot honey just before serving to keep the toppings crisp.
Butternut squash can be used instead of pumpkin in the same quantity.
Prepare the candied pecans ahead of time and store them in an airtight container once completely cooled.
Reduce or omit the red pepper flakes for a milder hot honey.
Fresh mozzarella can be used instead of burrata if needed.
For the best texture, assemble the platter shortly before serving.
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