Festive maple glazed Brussel sprouts with roast pumpkin

November 02, 2023

Thanks to Anna for turning us into lovers of Brussel sprouts again! Roasting the sprouts until tender in a rich mixture of pumpkin seed oil, sunflower oil and maple makes them so delicious. Finishing with some toasted pumpkin seed and dried cranberries makes the dish perfect for the festive season.

You'll need:

400g Brussel sprouts (washed and any dirty outer leaves removed)
Half a large butternut pumpkin (skin removed and cut into 2cm cubes)
1TBSP Sunflower oil
1TBSP Pumpkin seed oil plus extra for drizzling
1TBSP maple syrup plus extra for drizzling
2TBSP roasted, smoked or chilli pumpkin seeds
1-2TBSP dried cranberries
Salt flakes
Cracked black pepper

Method:

Preheat oven to 190C
Cut sprouts into quarters and mix together with 1/2TBSP sunflower oil, 1/2TBSP Pumpkin seed oil, 1/2TBSP maple syrup
Spread out sprouts on a large baking tray and generously sprinkle with salt flakes and cracked pepper before putting in the oven
Mix cubed pumpkin with the other half of oils and maple then spread out on a large tray and sprinkle generously with salt and pepper before putting in the oven
Roast pumpkin & sprouts for 30-45mins until tender (turning once halfway)
Remove roasted vegetables from oven and place into a large shallow serving dish.
Taste for seasoning, drizzle another 1/2TBSP pumpkin seed oil and 1tsp maple syrup if need then sprinkle with pumpkin seeds and cranberries before serving