Roasted Sprouts + Pumpkin with Pine Nut Cream
While we love being surrounded by friends and family during the festive season, we know it can sometimes feel a little overwhelming. Batch-cooking meals in advance can make all the difference when you're in need of some healthy food - quickly. Enter our Roasted Sprouts + Pumpkin with Pine Nut Cream from The 28-Day Reset. This plant-packed dish is full of contrasting flavours and textures that everyone will love; the bitterness of the sprouts is nicely offset by sweet raisins, rich pumpkin and smoky pine nut cream sauce. Plus, making this dish is an opportunity to pump up on phytonutrients and fibre to help you feel balanced and in control amongst the extra chaos and indulgence. Perfect as a side or meal on its own.
Ingredients:
- ½ pumpkin, cubed
- 1 tbsp pumpkin seeds
- 15 or so Brussels sprouts, sliced in quarters
- 1 courgette, sliced into ½-inch thick rounds
- 1 tbsp olive oil
- ½ red onion
- 2 tbsp apple cider vinegar
- 1 tsp balsamic vinegar
- 1 handful coriander, divided
- 1 tbsp raisins, divided (optional)
Pine Nut Cream:
- ½ cup pine nuts, soaked overnight or for at least three hours
- 2 tbsp almond butter
- ½ tsp chipotle powder and more to taste
- 8 ripe cherry tomatoes
- Juice of ½ lemon
- 1 tsp sweet paprika
- ¾ cup water
- 1 tbsp tomato purée
- 1 date
- 3 tbsp olive oil
- 2 tsp apple cider vinegar
- Sea salt to taste
Method:
1. Preheat the oven to 200°C. To prepare the vegetables, peel and cube the pumpkin. Half a pumpkin will serve two people, but we usually make the whole thing to enjoy the next day, as well. Slice the courgette and brussels sprouts and transfer to a parchment-lined or non-stick baking tray.
2. Toss with olive oil and 1 tsp of balsamic vinegar, and season with a generous amount of sea salt and cracked black pepper. Roast in the oven for 25 minutes, until they are golden and starting to caramelise.
3. Put the pumpkin in a bamboo steamer and steam on the stove top whilst the vegetables are roasting. Slice the red onion and put into a bowl with apple cider vinegar. Add hot water until the onion is just covered to make a quick, mild pickle.
4. To make the pine nut cream, combine everything in a blender and blend until smooth. Chipotle is a strong flavour and can quickly overpower the sauce if you add too much, so start with ½ tsp and add more once you’ve tasted it, ¼ tsp at a time. Taste and adjust to your liking and add water until you reach your desired consistency.
5. To serve, divide the sprouts, courgette and pumpkin between two bowls. Drizzle with pine nut cream and top with red onion, coriander, pumpkin seeds and raisins. Serve immediately.
For more recipes like this one, shop The 28-Day Reset.
