vegan Ckbk - Roasted Pumpkin and Brussels Sprouts with Garlic and Herbs

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Roasted Pumpkin and Brussels Sprouts with Garlic and Herbs

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound Brussels sprouts

3 cups peeled, seede, and diced pumpkin -- 1/2-inch dice

2 tablespoons olive oil

3 cloves garlic -- minced

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon dried rosemary

A large pinch ground cloves

1/2 teaspoon salt

several grinds black pepper

 

Preheat the oven to 350F.

 

Trim off just a sliver of the stem end of each Brussels sprout and remove the

few outermost leaves. Halve or quarter the Brussels sprouts, depending on their

size, to create bite-sized pieces. Combine with the pumpkin in a large shallow

baking dish.

 

Drizzle the olive oil over the vegetables and toss to coat. Add the garlic,

sage, thyme, rosemary and cloves and toss again until everything is well

distributed. Spread the mixture out to create an even, shallow layer in the

dish.

 

Bake until the vegetables are tender and nicely browned, about 1 to 1 1/4 hours.

Serve hot.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 73 Calories; 5g Fat (53.3% calories from

fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 195mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat.

 

NOTES : This delectable autumn side dish can accompany any casserole or pilaf.

You can use another variety of winter squash, such as Hubbard or acorn, in place

of the pumpkin. Any medium-size winter squash will provide plenty for this

recipe, plus some to enjoy later.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0