Roasted Pumpkin and Brussels Sprouts

Side Dishes

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.

Average Rating: 3.666666

TOTAL TIME: Prep: 15 min. Bake: 35 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

Instructions

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.