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Roasted Brussel Sprouts and Squash with Habanero Flakes
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Roasted Sweet and Spicy Brussel Sprout & Squash

Oven-roasted sweet and spicy Brussel Sprout and Squash with Habanero
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Side Dish, Snack
Keyword: Brussel Sprouts, habanero, Habanero Flakes, Squash
Calories: 983kcal


  • Baking tray
  • Parchment Paper
  • Frying pan


  • 7 oz Butternut Squash peeled and cubed
  • 8.5 oz Brussel Sprout Cut in half
  • 3 strips Bacon Cut into bite-sized pieces
  • 1/2 Cup Pecan Roughly chop
  • 2 1/2 Tbsp Pure maple syrup
  • 1/2 Tsp Sonoran Spice Habanero Flakes
  • 1 Tsp Paprika Powder
  • 1 Pinch Salt
  • 1 Tsp Olive Oil


  • Preheat the oven to 400°F. Line a baking tray with parchment paper or a silicone mat.
  • Place cubed squash and butternut squash into the tray. Drizzle a little bit of oil all over the top and season with salt and paprika powder. Give it a quick toss with your hands to make sure vegetables are coated evenly with the seasonings, arrange in a single layer. 
  • Bake in the oven for 15 minutes or until squash and brussels sprouts are tender. 
  • Meanwhile, cook the bacon pieces halfway, set to the side until needed.
  • After roasting for 15 minutes, remove vegetables from the oven and sprinkle cooked bacon, pecan, Habanero Flakes, and maple syrup. Gently stir to combine and arrange in a single layer. 
  • Return to the oven and cook for another 5-6 minutes or until bacon is crispy. Enjoy immediately!


Calories: 983kcal | Carbohydrates: 87g | Protein: 23g | Fat: 67g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 565mg | Potassium: 2102mg | Fiber: 18g | Sugar: 42g | Vitamin A: 23260IU | Vitamin C: 247mg | Calcium: 292mg | Iron: 7mg