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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!

  • 400 g pumpkin, peeled and cut into inch pieces
  • 300 g brussels sprouts, trimmed and cut into half
  • 3 cloves garlic, chopped
  • 1 red chilli pepper, cut into rings
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • salt and pepper
  1. Cut the pumpkin in half, scrape out the seeds and membrane and cut into cubes. Slice off the rough part of the stem and core of the brussels sprouts, removing the any rough outer leaves and slice vertically in half.
  2. Preheat the oven to 200C
  3. Peel and chop the garlic. Cut the chilli pepper into rings.
  4. Combine olive oil, honey, balsamic vinegar and garlic.  
  5. Place pumpkin, brussels sprouts and red pepper in a baking pan. Pour over the sauce and toss well.
  6. Place in the middle of hot oven and roast for about 25 minutes.
  7. Remove and sprinkle with hot, chopped streaky bacon pieces or pre-roasted pumpkin seeds if desired.