Warm and Spicy Brussels Sprouts with Pumpkin

Ice skating rinks on the beach. The Nutcracker in July. “Cold snaps” defined as an extended period of time when the temperature was below 70 degrees Fahrenheit. Way to rock winter, Australia. Really, I don’t find any of this ridiculous at all. I swear.

Winter means I am finally allowed to fully embrace my love of cruciferous vegetables! Kale, cauliflower and b-sprouts all day and all night.
While my old go-to is simply roasting b-sprouts with a little olive oil, salt and pepper, I also really enjoy their texture when they’re shredded or finely chopped and quickly sauteed.

Give b-sprouts a chance. (No, I will not stop calling them b-sprouts. Can’t stop, won’t stop.) Forget that you ever tried the boiled-to-death variety and roast them, fry them, shred them! It’s less ridiculous than watching people ice skate on a melting puddle next to the ocean. I swear.

Warm & Spicy Brussels Sprouts with Pumpkin

For Pumpkin
– 1 1/2 cups pumpkin (I used Japanese pumpkin, but butternut would be great too) cubed
– 1 tablespoon olive oil
– 1 teaspoon harissa paste or 1/2 teaspoon of dry harissa spice mix
– pinch of salt

Preheat oven to 450 F/230 C

Toss pumpkin with olive oil and harissa paste in a bowl until pumpkin is coated well. Spread out on a baking sheet and bake for 15-20 minutes until soft and slightly golden.

For B-Sprouts
– 3 cups of brussels sprouts shredded either by hand or with a mandolin
– 1 tablespoon olive oil
– 1/2 tablespoon harissa paste or 1 teaspoon dry harissa spice mix
– salt and pepper

Heat oil in a large pan over a medium high heat. Add harissa and spread around the pan. Add shredded brussels sprouts and cook for 5 minutes, stirring only a couple times allowing them to crisp up in places.

To serve
Top with toasted pepitas and roasted pumpkin.
For a meaty option top with a bit of shredded Serrano ham.


14 thoughts on “Warm and Spicy Brussels Sprouts with Pumpkin

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