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Roasted Pumpkin and Brussels Sprouts

Total Time

Prep: 15 min. Bake: 35 min.

Makes

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
Roasted Pumpkin and Brussels Sprouts Recipe photo by Taste of Home

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

  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.
  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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