Roasted Vegetables with Pecans - J.W. Renfroe Pecan Co.

November 29, 2021

Roasted Vegetables With Pecans

These vegetables are roasted with pecans to give them an extra nutty kick! You'll love this roasted vegetables recipe as a side dish for a barbecue.


• 1 large yellow squash (1/2 lb.)

• 1 large zucchini (1/2 lb.)

• 1 eggplant (1/2 lb.)

• 1 large onion (3/4 lb.)

• 2 tbsp. minced garlic

• 2 tbsp. olive oil

• 1 tsp. salt, divided

• 1/2 tsp. freshly ground black pepper, divided

• 2 tbsp. butter

• 1 cup pecan halves


1. Preheat oven to 350°F.

2. Cut vegetables lengthwise into 1" thick slices. Combine vegetables, garlic, olive oil, 1/2 tsp. salt and 1/4 tsp. pepper. Stir well to coat vegetables.

3. Spread mixture evenly on a large baking sheet and bake for 20 to 30 minutes or until vegetables are soft. Allow to cool slightly, then chop vegetables into 1/2" cubes.

4. Combine butter and pecans in a large non-stick skillet over high heat. Stir constantly for 2 minutes, or until pecans are toasted.

5. Add Chopped vegetables to skillet and cook, stirring just to mix, about 1 minute. Stir in remaining salt and pepper. Serve hot.

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