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Roasted Pumpkin and Brussels Sprouts
- Preparing time 30 min
- 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.
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.
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