Our Gr8 Health Holiday Recipe winner, Amanda Rider, shares her Roasted Maple Pumpkin and Sprouts recipe. Perfect to make for the holidays as Pumpkins are in season and in plethora after Halloween
Roasted Maple Pumpkin and Sprouts
1.5 C. Brussels Sprouts (washed, trimmed and halved)
3 C. pumpkin (washed, peeled and 1″ cubed)
6 TBSP. Pecan Pieces
2 TBSP. Pure Maple Syrup
3 TBSP. Olive Oil
Preheat oven to 400F.
In a medium mixing bowl, mix together the Olive Oil and Pure maple Syrup. Then put the cubed pumpkin in the mixing bowl and mix well with liquid ingredients. Put on to baking sheet and bake that at 400F for 20 minutes. Take the tray out of the oven and mix in the Brussels sprouts to the tray. Bake about another 20 minutes or until all veggies are tender and looking a little toasted. You can stir a time or two while baking to make sure the browning is even. Towards the last 5 minutes of baking, add in the pecan pieces to the tray to get them lightly toasted. I also like to put my oven to BROIL for maybe a min or two if the veggies could use a touch more of browning.
SERVE WARM AND ENJOY!