Brussels sprouts and pumpkin from the oven

Ingredients for 6 servings:

• 500 g Brussels sprouts, cleaned and weighed
• 500 g butternut squash(s), without skin and seeds
• 3 shallots
• 2 garlic cloves
• 1 tbsp maple syrup, medium sweet or tart
• salt and pepper
• some cinnamon powder
• 3 tbsp olive oil
• 3 tbsp pecans, coarsely chopped
• 2 tbsp cranberries, dried
• 1 orange(s), juice
• some parsley, flat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

with pecans and cranberries

Preheat oven to 200°C (top and bottom heat). Line a baking sheet with parchment paper. Halve the Brussels sprouts and dice the pumpkin into approximately two-centimeter cubes. Peel the shallots and cut into wedges. Season the Brussels sprouts, shallots, and unpeeled garlic with salt, toss in two tablespoons of oil, and place on the baking sheet. Dust the pumpkin with cinnamon, toss in the remaining oil and maple syrup, and place next to the Brussels sprouts; do not mix. Cook on the middle rack of the oven for approximately 30 to 35 minutes, turning the vegetables once. Add the nuts and cranberries five minutes before the end of cooking. In a preheated bowl, toss the cooked vegetables with the orange juice, season with salt and pepper, and serve sprinkled with coarsely chopped parsley. The vegetables are also suitable as a vegan main course in larger quantities per individual portion.