Autumn is the time for pumpkins and fresh Brussels sprouts. So I present the perfect autumn dish that will surprise your family and friends. The sweet, spicy and salty taste blends perfectly with each other.
Serve on separate plates, in a bowl or platter.
If you want the dish to be vegetarian, skip the bacon. It is not necessary here, but adds a slightly different flavor.
- 400g of Brussels sprouts
- 400g of pumpkin
- 100g leek
- 1 clove of garlic
- 1 teaspoon of cinnamon
- 100g bacon (optional)
- 1/2 teaspoon dried garlic
- 1/2 teaspoon dried onion
- 1/2 teaspoon of chilli
- 1 tablespoon Worcestershire sauce
- 1 tablespoon of soy sauce
- 100g party
- salt and pepper
If you are using bacon, cut it into strips and fry it on both sides in a pan. Then put on a plate.
Dice the pumpkins and chop the garlic finely. In a frying pan, heat 1 tablespoon of olive oil and fry the garlic for 30 seconds, then add the pumpkin. Season with 1 teaspoon of cinnamon, salt and pepper. Fry until light browning. Remove from the pan.
Brussels sprouts, cut into halves. In a pumpkin pan, heat 2 tablespoons of olive oil and then add the Brussels sprouts. Cut the season into rings and add to the Brussels sprouts. Fry for 5 minutes.
Add dried garlic, dried onion, chilli, Worcestershire sauce and soy sauce to the Brussels sprouts. Mix thoroughly. Also pour a little water and stew until the brussels sprouts are tender. Then you can brown it for a while. At the end, add the pre-fried bacon and mix (if used).
You have two versions of the application. Put on separate plates or in a single dish.
Divide the Brussels sprouts into plates. Put the fried pumpkin on it.
Garnish with feta and pomegranate.