Roasted Pumpkin and Brussels Sprouts

A warm and cozy autumn side dish with roasted pumpkins and Brussels sprouts tossed with a spicy honey balsamic vinaigrette. The pomegranate seeds add their brilliant harvest colours to this rustic side dish.

400 g Pumpkin, peeled and cut into inch pieces
300 g Brussels sprouts, trimmed and cut into half
2 Shallots, diced
1 clove Garlic, chopped
1 Red chilli pepper, cut into rings
3 tbsp Olive oil
1 tbsp Honey
1 tbsp Balsamic vinegar
1/2 tsp All spice
Salt and pepper
Pomegranate seeds

Cut the pumpkin in half, scrape out the seeds and membrane , then cut into inch pieces. Slice off the rough part of the stem of Brussels sprouts. Remove the unappetizing outer leaves, cut out the core and slice vertically in half.
Preheat the oven to 200C/400F. Remove papery outer skin from shallots and dice. Peel and chop the garlic. Cut the chilli pepper into rings. Combine olive oil, honey, balsamic vinegar, allspice and the prepared shallots, garlic, and chilli pepper. Season with salt and pepper.
Place pumpkin and Brussels sprouts in a baking pan. Pour in the sauce and toss well. Place in the middle of hot oven and roast for about 25 minutes. Remove and sprinkle with some pomegranate seeds if desired.