Roasted Pumpkin and Brussels Sprouts

RECIPE DETAILS

• Chef: Dr. sant
• Recipe Servings:
• Cook Time: 32min
• Prep Time: 30 min
• Key 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

• 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

3/4 cup: 152 calories, 9g fat (1g saturated fat), 0 cholesterol, 255mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.