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Roasted Pumpkin and Brussels Sprouts

While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    8 servings

Ingredients

  • 1 medium pie pumpkin (about 3 pounds), peeled and cut into 3/4-inch cubes
  • 1 pound fresh Brussels sprouts, trimmed and halved lengthwise
  • 4 garlic cloves, thinly sliced
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 tablespoons minced fresh parsley

Directions

  • Preheat oven to 400°. In a large bowl, combine pumpkin, Brussels sprouts and garlic. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over vegetables and toss to coat.
  • Transfer to a greased 15x10x1-in. baking pan. Roast 35-40 minutes or until tender, stirring once. Sprinkle with parsley.
Nutrition Facts
3/4 cup: 152 calories, 9g fat (1g saturated fat), 0 cholesterol, 255mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.

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Reviews

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Average Rating:
  • FRANCES
    Apr 5, 2020

    This was very bland

  • Lija
    Oct 25, 2019

    Oh my, this is delicious! It's all I can do, NOT to sit here and eat the whole bowl while waiting for hubby to come home from work. I added chunks of onions, because everything tastes better with onion. And I wish I had used more garlic. But other than those two small changes, it's fantastic.

  • wolfinc2012
    Apr 8, 2018

    very good tasting and family loved it