Roasted Pumpkin and Brussels Sprouts – Paleo Recipe

Ingredients

• 3 lbs. – 1 medium pie pumpkin, kabocha squash or acorn squash, peeled and cut into 3/4-inch cubes
• 1 lb. fresh Brussels sprouts, trimmed and halved lengthwise
• 4 garlic cloves, thinly sliced
• 1/3 cup avocado oil
• 2 TBSP fermented Honey (available at Snackin’ Free)
• 1 TSP sea salt
• 1/2 TSP coarsely ground pepper
• TBSP minced fresh parsley 

Directions

1. Preheat oven to 400°.
2. In a large bowl, combine pumpkin, Brussels sprouts, and garlic.
3. In a small bowl, whisk oil, vinegar, salt, and pepper; drizzle over vegetables and toss to coat. Transfer to a greased 15″ x 10″x 1″ baking pan.
4. Roast 35-40 minutes or until tender, stirring once.
5. Sprinkle with parsley and serve.