Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Wash and cut
Brussels Sprouts (180 g)
in half.
Step 3
Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
,
Garlic (1 clove)
,
Extra-Virgin Olive Oil (30 mL)
, and
Balsamic Vinegar (15 mL)
.
Step 4
Bake for 30 minutes or until cooked and caramelized.
Step 5
Place
Pumpkin Purée (450 g)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Fresh Thyme (to taste)
, and
Sunflower Seed Butter (40 g)
into a blender and process until creamy. Scratch the sides of the blender while processing. Add enough
Vegetable Broth (to taste)
for you to get a smooth, creamy texture.
Step 6
Pour into serving bowls, top it off with the roasted Brussels sprouts, a sprinkle of
Pepitas (20 g)
, ground pepper and a drizzle of extra virgin olive oil.
