Name: Roasted Pumpkin and Brussels Sprouts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 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

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

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Roasted Pumpkin and Brussels Sprouts

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Yield: 8 servings

Prep: 15 min

Cook: 35 min

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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

Text Ingredients

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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