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Warm Brussels Sprouts and Roasted Cinnamon Pumpkin Salad with Chili Crème Fraîche

Servings 4 servings as a side dish


  • 1 small sugar pumpkin
  • extra virgin olive oil
  • salt
  • 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.