Roasted Pumpkin, Brussels Sprouts & Chickpeas

Olivia

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Roasted pumpkin, Brussels sprouts, and chickpeas seasoned simply and finished with fresh cilantro for an easy vegetarian meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Appetizer, Side Dish, Snack

Cuisine: American, Mediterranean

Calories: 237

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

3 cups pumpkin peeled and cubed
2 cups Brussels sprouts halved
1 can 15 oz chickpeas drained and rinsed
3 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon paprika
Salt to taste
Black pepper to taste
Fresh cilantro chopped, for garnish

Equipment

Roast Pan with Non-Stick Rack

Cooking Instructions

Preheat oven to 400°F (200°C).
Add pumpkin, Brussels sprouts, and chickpeas to a large bowl.
Drizzle with olive oil and sprinkle with cumin, paprika, salt, and pepper. Toss to coat evenly.
Spread mixture in a single layer on a baking sheet.
Roast for 30 minutes, stirring halfway, until vegetables are tender and lightly browned.
Remove from oven and garnish with fresh cilantro before serving.

Nutrition

Calories: 237kcalCarbohydrates: 25gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 328mgPotassium: 645mgFiber: 7gSugar: 3gVitamin A: 7885IUVitamin C: 45mgCalcium: 82mgIron: 3mg

Notes

Serve as a main or a hearty side dish.

Add lemon juice after roasting for brightness if desired.

Keeps well refrigerated for up to 3 days.

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