Pan roasted mushroom, pumpkin & Brussels sprouts with seeds

  • Toast
  • Dinner
  • Small Portabello
  • Vegetarian
  • Vitamin B7 Buzz
  • Potassium Packed
  • Vitamin B7 Oomph
  • Selenium Shot
  • Vitamin B5 Boost
  • Super Soup
  • Potassium Power


  • 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


  1. Heat the oven to 200C.
  2. Cut the pumpkin into 3cm cubes.
  3. Place the mushrooms, pumpkins and brussel sprouts in a bowl and toss well with the olive oil, balsamic vinegar and salt.
  4. Spread these evenly over a large baking tray.
  5. Toss the pumpkin and sunflower seeds with the oil and salt left in the bowl and set aside.
  6. Roast the veggies for 10 minutes then give a good stir and roast 10 more minutes or until golden and tender.
  7. Scatter over the seeds and roast a further 5 minutes.

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