Roasted Pumpkin And Brussels Sprouts Recipes

ROASTED PUMPKIN AND BRUSSELS SPROUTS

Roasted Pumpkin and Brussels Sprouts image

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

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

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

Steps:

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 : Calories 152 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED BRUSSELS SPROUTS WITH GARLIC BUTTER AND PARMESAN

Roasted Brussels sprouts with garlic butter and Parmesan image

Crispy, caramelised and coated in garlic butter, this is the ultimate way to cook your Brussels sprouts, Christmas or otherwise.

Provided by Philippa Davis

Categories Side dishes

Yield Serves 4

Number Of Ingredients 9

Ingredients

400g/14oz Brussels sprouts, cut in half
2 tbsp olive oil
50g/1¾oz butter, at room temperature
3 garlic cloves, crushed to a paste with a little salt
½ nutmeg, freshly grated
40g/1½oz Parmesan, finely grated
10g/⅓oz finely chopped parsley
1 tbsp fresh lemon juice
salt and freshly ground black pepper

Steps:

Preheat the oven to 220C/200C Fan/Gas 7.
In a large mixing bowl, season the sprouts and toss with the olive oil.
Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10-15 minutes, or until the sprouts have softened underneath and coloured on top.
Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp.
Sprinkle over the parsley and lemon juice, stir well and serve straight away.

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