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Brussels sprouts and roasted pumpkin. Easy, simple and delicious cooking recipes


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When making a Christmas meal proposal, I get the impression that I ignore the garnish. If the main dish on the menu is roast meat or fish, I always believe that betting on seasonal vegetables is the best option, so these Roasted Brussels Sprouts and Mandarin Squash would be the ideal dish.

They are the best vegetables, and when roasted they take on a new dimension by deepening and deepening the flavor and caramelizing. The hint of cider and mandarin makes it a very Christmassy point of aroma and goes well with meat, fish or vegetarian main courses.

Ingredients for 4 people

Brussels sprouts: 500 grams

Pumpkin: 400 grams

apple cider vinegar: 15 ml

Sidra 50 ml

large tangerine: 1

Extra virgin olive oil: 10 ml

Black pepper

Provencal herbs to taste


Pumpkin spice (optional)

chives (optional)

additional tangerine (optional)

Difficulty: easy

Total time: 50 minutes (10 preparation and 40 cooking)

How to Make Pumpkin Cider Roasted Brussels Sprouts

Preheat the oven to 200ºC and prepare a dish or tray with a little olive oil.

Gently wash the Brussels sprouts, remove any damaged leaves, and tap to dry. Cut the larger one in half and leave the smaller one as it is. Peel the pumpkin and cut it into cubes of approximately the same size.

Combine both vegetables in a skillet, season, and toss with cider vinegar, cider vinegar, tangerine juice, and olive oil. Add Provencal herbs and taste.

Stir halfway through cooking, add more cider or water to prevent over-drying, and bake for about 25-30 minutes. Serve with chopped chives and pumpkin seeds, and optionally more tangerine juice.

What to pair with roasted pumpkin sprouts

These Roasted Brussels Sprouts and Squash, like I said, make a very versatile side dish, but they can also be combined with eggs, rice, beans, or other grains and served as a simple side dish for a light lunch or dinner. Leftovers can be safely stored in a refrigerator in a closed container.

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