Roasted Fall Vegetables with Candied Pecans and Roasted Blueberries

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Add color to your side dishes with this showstopping recipe, featuring California Giant blueberries!


  • ½ medium size kabocha squash, cut into ½” think half moon slices (as seen in photos)
  • 1 cup radishes, quartered or halved
  • 1 cup Brussels sprouts, halved
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • sea salt
  • 1 cup California Giant blueberries
  • For the candied pecans:

  • 1 tablespoon olive oil
  • 2-3 tablespoons maple syrup
  • 2 cups raw and unsalted pecans, roughly chopped
  • few dashes of cinnamon
  • sprinkle of sea salt


      • Preheat the oven to 410F and line a baking tray with parchment paper. Mixing all of the veggie ingredients (except the blueberries) into a mixing bowl. Evenly lay the veggies onto the baking tray. Pop into the oven to bake for 20-30 minutes, flipping the veggies half way through. Once the veggies have about ten minutes to finish cooking, sprinkle with the blueberries. Remove from the oven and set aside and reduce the oven heat to 350F.
      • Now in a small mixing bowl, toss together all the pecan ingredients. Evenly lay the pecans onto a lined baking tray. Pop into the oven to bake for 10 minutes until the pecans are crispy.
      • Top the roasted veggies with the candied pecans and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!