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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Pumpkin and Brussels Sprouts Recipe

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This recipe for Roasted Pumpkin and Brussels Sprouts is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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