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

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