Fall is in the air, it’s turned cold here and as if to mark the occasion the first Brussels sprouts appeared at the market sitting beautifully right next to the pumpkin display. I am embarrassed to admit, that my kids didn’t think you could eat pumpkin. At least that is what they told me. I was wondering where they thought the pumpkin in the pumpkin cake we made came from- but I was afraid to ask- lest they answer that pumpkins come from cans and shame me. So I bought the tiny baking pumpkin and the tiniest bag of new Brussels sprouts and decided to marry them. These vegetables are roasted in olive oil and maple syrup and topped off with chopped roasted pecans. It is the perfect autumn dish- and pure flood bliss can be had by making sure you have a bite of each in every forkful.
Peel a small pumpkin with a very sharp peeler. I bought one at Williams Sonoma that was meant for squash. If you don’t have one- than use a shap knife to peel. Tip- peel in a circular motion, like an apple. It’s much easier and you get long pretty strands. Scoop out the seeds and then dice the pumpkin into bite size pieces. I was looking for a 1″ dice. Smaller cooks faster.
Wash and trim the Brussels sprouts. Trim off the rough part of the stem, pull away any leaves that look past their prime, and cut the sprouts in half. Set them aside, as the pumpkin takes longer to bake.
Place the pumpkin on a sheet pan and sprinkle over 2 tablespoons of olive oil and 2 tablespoons of maple syrup. Mix well- I used my hands. Sprinkle with salt and bake at 400 for 20 minutes. Take the tray out of the oven and add the Brussels sprouts, mix in well. I like to cook the sprouts cut side down, they look prettier. Bake about 20 more minutes or when all the veggies are tender and looking a little toasted. You can stir a time two while baking to make sure the browning is even. In the last 5 minutes, add a tray of pecans to the oven and lightly toast. Then chop the pecans to use as a garnish.
Sprinkle with a little more salt and serve with the chopped pecans on top. Good hot or cold, I ate leftovers on a salad with a maple vinaigrette, and it was delicious too!
- 1 small baking pumpkin, peeled and cubed
- 1 bag (2-3 cups) Brussels Sprouts, halved
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- ½ cup pecans, toasted and chopped
- salt to taste
- Preheat oven to 400º.
- On a sheet pan, mix the pumpkin with the oil and syrup.
- Sprinkle a pinch of salt over top.
- Bake for 20 minutes.
- Add the sprouts and mix well.
- Bake for 15-20 minutes more, or until veggies are all tender.
- Serve with the chopped pecans on top and salt to taste.