Ingredients
The following ingredients have 5 Servings
- 1/2 cup chopped pecans
- 1 pound Brussels sprouts (halved lengthwise)
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- One (1-pound) baking pumpkin (peeled and cut into 1-inch (25-mm) cubes (or substitute any winter squash))
- 2 tablespoons maple syrup
Instruction
- Preheat oven to 400°F (200°C). Line 2 rimmed baking sheets with aluminum foil.
- Spread the pecans on 1 baking sheet and roast, stirring once, until lightly toasted, 3 to 5 minutes. Immediately dump the pecans on a plate to cool and wipe any broken nubbins of pecans from the baking sheet.
- In a medium bowl, toss the Brussels sprouts with 1 tablespoon oil and season with salt and pepper. Spread in an even layer on 1 baking sheet and transfer to the oven. Roast for 10 minutes.
- In the same bowl, stir together the pumpkin, the remaining 2 tablespoons oil, and maple syrup. Spread the maple-coated pumpkin on the second baking sheet. After the sprouts have been roasting for 10 minutes, slide the pumpkin into the oven. Roast both sheets of vegetables until tender, stirring once, 20 to 25 minutes more.
- Remove both baking sheets from the oven when the respective vegetables are tender. Gently combine the pumpkin and Brussels sprouts in a serving dish. Season with salt and pepper to taste. Serve warm or at room temperature, sprinkling with the pecans just before serving.
