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Pumpkin and Brussels sprouts from the oven

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Ingredients for 2 servings:

  • 250 g pumpkin(s)
  • 200 g Brussels sprouts
  • 1 pear(s), semi-hard
  • 3 tbsp olive oil
  • 100 g goat cheese, firm
  • 3 tbsp pine nuts
  • 3 tbsp balsamic vinegar
  • 1 tbsp mustard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian, delicious with goat cheese and pine nuts

Peel and dice the pumpkin (cubes about the size of Brussels sprouts). Wash and trim the Brussels sprouts. Place the vegetables on a baking sheet, drizzle with 2 tablespoons of olive oil, and roast in the oven at 175 degrees Celsius for about 30 minutes. Turn the vegetables after 15 minutes. In the meantime, make a dressing with balsamic vinegar, mustard, and 1 tablespoon of olive oil. Roast the pine nuts in a dry pan. Cut the pear into thin slices. Dice the goat cheese. Remove the vegetables from the oven and toss with the remaining ingredients. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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