Ingredients
Equipment
Baking Sheet
Mixing bowl
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 about 30 minutes, stirring halfway through, until the pumpkin and Brussels sprouts are tender and lightly browned. Continue roasting if needed.
- Remove from oven and garnish with fresh cilantro before serving.
Nutrition
Notes
• Choose a pumpkin intended for cooking, and remove the skin and seeds before measuring the cubed flesh.
• Cut the pumpkin into evenly sized cubes so the pieces cook at a similar rate.
• Trim the Brussels sprouts and halve them through the stem. Quarter particularly large sprouts to help them cook more evenly.
• Drain and dry the rinsed chickpeas before adding the oil and seasonings. Excess moisture makes browning harder.
• Spread everything in one layer without crowding. Use a second baking sheet if necessary rather than piling the ingredients together.
• Check the pumpkin and sprouts for tenderness before removing them from the oven. Add the cilantro after roasting to retain its fresh flavor.