Taste of Home
Roasted Pumpkin and Brussels Sprouts
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 8 servings.
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
Ingredients
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1 medium pie pumpkin (about 3 pounds), peeled and cut into 3/4-inch cubes
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1 pound fresh Brussels sprouts, trimmed and halved lengthwise
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4 garlic cloves, thinly sliced
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1/3 cup olive oil
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2 tablespoons balsamic vinegar
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1 teaspoon sea salt
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1/2 teaspoon coarsely ground pepper
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2 tablespoons minced fresh parsley
Directions
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1.
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.
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2.
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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