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.
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
The perfect Thanksgiving side dish!
Ingredients
- 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)
Instructions
- Mix all the ingredients, minus the pepitas, in a bowl until everything is well-coated.
- 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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