Brussels sprouts baked with pumpkin
2 servings
45 minutes
This roasted Brussels sprouts and pumpkin recipe is a true embodiment of flavor harmony. Originating from European cuisine, it combines the tenderness of pumpkin with the slight crunch of sprouts, enriched with garlic aroma and the spiciness of ramiro pepper. Historically, Brussels sprouts were a popular vegetable in Belgium, and roasting them gives a pleasant caramelized note. Adding mozzarella makes the dish even richer and softer, while soy sauce and lemon juice provide a subtle balance of flavors. It's an ideal side dish or standalone meal that pairs well with meat or fish. The dish is not only delicious but also healthy—rich in vitamins and antioxidants. A wonderful choice for a cozy family dinner!
1
Immerse the cabbage in a pot of boiling salted water, cover with a lid, and cook over medium heat for 10 minutes.
- Frozen Brussels sprouts: 200 g
2
Cut the pumpkin into cubes.
- Pumpkin flesh: 200 g
3
Put the cabbage aside.
4
Fill the pumpkin with water, bring to a boil, reduce heat to medium and cook for 10 minutes.
- Pumpkin flesh: 200 g
5
Remove seeds from the pepper and chop it.
- Ramiro pepper: 2 pieces
6
Peel the garlic.
- Garlic: 4 pieces
7
Chop the garlic, don't chop it too finely.
- Garlic: 4 pieces
8
Drain the water from the pumpkin.
9
Place the pumpkin in a heatproof container.
- Pumpkin flesh: 200 g
10
Cover with foil — shiny side down.
11
Place the pumpkin in a preheated oven at 160 degrees for 15 minutes.
12
Place cabbage in a hot pan with oil and fry on high heat.
- Frozen Brussels sprouts: 200 g
13
Stir after 3-5 minutes and add pepper.
- Ramiro pepper: 2 pieces
14
After 3 minutes, stir and drizzle with lemon juice.
- Sesame seeds: to taste
15
Stir again after 2 minutes and add soy sauce.
- Sesame seeds: to taste
16
After 2-3 minutes, add garlic to the vegetables and mix.
- Garlic: 4 pieces
17
Take the pumpkin out of the oven and check its softness with a fork. If the inside is still hard, continue cooking it in the oven for a while.
18
Add chopped mozzarella to the vegetables in the pan 1-2 minutes after the garlic, and stir.
- Mozzarella cheese: 150 g
19
Transfer the contents of the pan to a plate.
20
Top with pumpkin cubes and mix.
- Pumpkin flesh: 200 g
