Roasted Pumpkin and Brussels Sprouts Make an Epic Fall Side Dish

Name: Roasted Pumpkin and Brussels Sprouts
Yield: 8 servings
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)

Best Health

This Thanksgiving, revamp your signature roasted Brussels sprouts side dish by adding pumpkin.

Photo Credit: Taste of Home

Servings	Prep Time	Cook Time
8servings	15min.	35min.

Servings	Prep Time
8servings	15min.

Cook Time

35min.

Course Dinner
Cuisine Side Dishes, Vegetables

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

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:

Course Dinner
Cuisine Side Dishes, Vegetables

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.

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