This is the perfect dish to blend autumn and winter vegetables - pumpkins from Halloween and brussels sprouts for Christmas. Before the pumpkins have left the shelves be sure to grab one and try mixing it smooth flavours with that of the sharper brussels sprouts. Alternatively, you can substitute butternut squash or even turnips for the pumpkins if they are hard to find. If you are not a garlic lover, you can substitute the garlic cloves for another flavouring such as allspice. If you are not fond of chili peppers, leave them out. But if you want to add some more flavour then cook up some streaky bacon and chop into small pieces for sprinkling over at the end. If you are really ambitious, you can remove and roast the pumpkin seeds first separately, and add them at the end when serving for a little more crunch to your roast veg! Either way, you have yourself a tasty roasting dish packed full of Vitamins, A, C, K and many more!