Roasted Pumpkin and Brussels Sprouts Make an Epic Fall Side Dish
This Thanksgiving, revamp your signature roasted Brussels sprouts side dish by adding pumpkin.
Roasted Pumpkin and Brussels Sprouts
Roasted Pumpkin and Brussels Sprouts
| Servings | Prep Time | Cook Time |
| 8servings | 15min. | 35min. |
| Servings | Prep Time |
| 8servings | 15min. |
| Cook Time |
| 35min. |
Ingredients
- 1 medium pie pumpkin (about 3 lbs.) peeled and cut into 3/4-inch cubes
- 1 lbs. fresh Brussels sprouts trimmed and halved lengthwise
- 4 garlic cloves thinly sliced
- 1/3 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp sea salt
- 1/2 tsp coarsely ground pepper
- 2 tbsp fresh parsley minced
Servings: servings
Units:
Ingredients
Servings: servings Units: |
Instructions
- 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.
Recipe Notes
Nutrition facts per 3/4 cup: 152 calories, 9g fat (1g saturated fat), 0 cholesterol, 255mg sodium, 17g carbohydrate (4g sugars, 3g fibre), 4g protein.
