Roasted Pumpkin and Brussels Sprouts

I could seriously live on roasted veggies.  Since we are in Fall now, my husband decided to create this recipe for Roasted Pumpkin and Brussels Sprouts.  There just aren’t enough savory pumpkin recipes out there.  Don’t get me wrong, I love the sweet pumpkin recipes, but it’s nice to switch it up with a savory version now and again.

Roasted Pumpkin and Brussels Sprouts - My Whole Food Life

This could be a perfect side dish for your holiday parties.  Or just serve it anytime.  To make a complete meal, you can add chickpeas or serve over quinoa.

Roasted Pumpkin and Brussels Sprouts

Roasted Pumpkin and Brussels Sprouts

Prep Time 10 min Cook Time 50 min Serves 4 servings     adjust servings

The perfect Thanksgiving side dish!


  • 1 sugar pumpkin (4 - 6 inch diameter pumpkin), skinned, de-seeded, and cubed
  • 20-30 Brussels sprouts, quartered with ends removed
  • 1 purple onion, chopped
  • 1 - 2 tablespoons olive oil
  • 1 tsp chili powder
  • 1/2 tsp garlic powder OR 2 - 3 garlic cloves minced
  • Sea salt to taste
  • 1/4 cup pepitas (optional garnish)


  1. Mix all the ingredients, minus the pepitas, in a bowl until everything is well-coated.
  2. Put in a pan and roast in the oven at 375 for approx. 50 minutes. Add in pepitas the last 10 minutes if adding into recipe.


Recipe Notes

This should last 5 days in the fridge. Enjoy!

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12 thoughts to “Roasted Pumpkin and Brussels Sprouts”

    1. Thanks Amy! That is a new ceramic pan I got recently. I LOVE it. Nothing sticks to it and it's easy to clean too. Here is the link to the set I have.

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