Pan roasted mushroom, pumpkin & Brussels sprouts with seeds

Pan roasted mushroom, pumpkin & Brussels sprouts with seeds

◷ Prep Time 5 min

⌕ Cook Time 25 min

◷ Total Time 30 min

♟ Serves 6 people

Ingredients

• 700g pumpkin, peeled
• 325g baby Portobello mushrooms
• 400g Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds

Method

1. 1

   Heat the oven to 200C.

2. 2

   Cut the pumpkin into 3cm cubes.

3. 3

   Place the mushrooms, pumpkins and brussel sprouts in a bowl and toss well with the olive oil, balsamic vinegar and salt.

4. 4

   Spread these evenly over a large baking tray.

5. 5

   Toss the pumpkin and sunflower seeds with the oil and salt left in the bowl and set aside.

6. 6

   Roast the veggies for 10 minutes then give a good stir and roast 10 more minutes or until golden and tender.

7. 7

   Scatter over the seeds and roast a further 5 minutes.

MADE WITH