Roasted Pumpkin and Brussels Sprouts – Paleo Recipe

Roasted Pumpkin and Brussels Sprouts Recipe Graphic

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.