Confession time: I was one of those weird kids who actually enjoyed boiled Brussels sprouts. To go a step further, I’ll even admit that I preferred them the next day, still cold from the refrigerator.
In hindsight, I don’t understand the appeal of cold leftover boiled-to-death Brussels sprouts, but I still love them when they’re prepared well!
This recipe combines the best aspects of Brussels sprouts with the warm, autumnal flavors of cinnamon and pumpkin. Chili further spices things up, while the tangy creaminess of crème fraîche adds contrast and ensures things don’t get too hot. It also adds richness, making this a perfect warming side dish (or entire meal) as the weather starts to turn cold.
As always, bold instructions give the broad overview that you can follow if you’re comfortable in the kitchen, while the more detailed steps follow in case you prefer step-by-step instructions.
Warm Brussels Sprouts and Roasted Cinnamon Pumpkin Salad with Chili Crème FraîchePrint Pin Rate
- 1 small sugar pumpkin
- extra virgin olive oil
- freshly ground black pepper
- 1/4 teaspoon cinnamon
- 4 cups Brussels sprouts
- 1 tablespoon fresh lemon juice
- 1/2 cup crème fraîche
- 1/4 teaspoon chili powder — adjust to taste
- Prepare: preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
Cube and roast 4 cups of pumpkin with cinnamon:
- Cut the pumpkin in half. Peel it and scoop out the guts, discarding the guts and peel. Cut the pumpkin into small-bite-sized cubes. You’ll need 4 cups for this recipe; you may have leftovers depending on the size of your pumpkin.
- Toss the pumpkin cubes with enough extra virgin olive oil to generously coat them, along with the 1/4 teaspoon of cinnamon and salt and pepper to taste.
- Pour the pumpkin cubes onto a parchment-paper-lined baking sheet. Bake at 350 degrees Fahrenheit, stirring once or twice, for 35-45 minutes or until tender and golden-brown on some edges.
Roast the Brussels sprouts with lemon juice:
- While the pumpkin bakes, cut the base off each of the 4 cups of Brussels sprouts, then peel off the outer few leaves and cut in half.
- Toss the halved Brussels sprouts with enough EVOO to generously coat them, along with the 1 tablespoon of lemon juice and salt and pepper to taste.
- Pour the Brussels sprouts onto your other prepared baking sheet. Bake for 25-35 minutes, stirring a few times, until tender and beginning to caramelize on some sides.
Make the crème fraîche dressing:
- While the pumpkin and Brussels sprouts are in the oven, mix the 1/2 cup of crème fraîche with the 1/4 teaspoon of chili powder and 1/2 teaspoon salt. Taste and adjust chili and salt, if necessary.
Plate and serve:
- Allow the roasted vegetables to cool slightly, then toss together. Serve, drizzling the chili crème fraîche once the veggies are plated.