Roasted Pumpkin with Brussels Sprouts
recipe

A delicious and nutritious roasted combination of pumpkin and Brussels sprouts, perfect for autumn. The maple syrup adds sweetness and depth to the dish.
Preparation Time: 40 minutes
Serving Size: 4 servings

Ingredients:

- 1 small pumpkin, peeled and diced
- 1 package of Brussels sprouts (about 2 cups), halved
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 cup pecans, toasted and chopped
- Salt, to taste

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Spread the diced pumpkin on a baking sheet. Drizzle with olive oil and maple syrup, and toss to coat.
3. Sprinkle salt over the pumpkin and roast in the oven for about 20 minutes.
4. Add the halved Brussels sprouts on top of the pumpkin and mix well.
5. Roast for an additional 15-20 minutes, until the vegetables are tender.
6. Before serving, sprinkle the toasted pecans on top and add more salt to taste.
Nutritional Information (per serving):
- Calories: 220 kcal
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 10 g
- Fiber: 5 g

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