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Hi! I'm Véronique, I'm from The Netherlands and I live in the south of France. I'm passionate about cooking, baking, my vegetable garden, and sharing recipes.
Ohmydish has been around since 2014 and I post a new recipe or kitchen-related content at least 5x a week. The recipes on Ohmydish are not specifically healthy, vegan, easy or cheap but are all made with love and passion. I hope you enjoy my recipes and other content! Contact us
We have different recipe ideas ready for you, so you can get inspiration for dinner. For the recipe of the day, we have chosen this delicious Brussels sprouts and pumpkin traybake for you. A Brussels sprouts and pumpkin traybake is a delicious weekday meal that's perfect for a busy winter day when Brussels sprouts are in season. You can also use sweet potato instead of pumpkin. View full recipe
Clean the Brussels sprouts by trimming the bottom and removing any outer leaves with a small knife. If the Brussels sprouts are very large, it's best to cut them in half.
Peel the pumpkin, remove the seeds with a spoon, and cut the pumpkin into cubes. Make sure the cubes are not too large so everything will cook evenly.
Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
Mix the Brussels sprouts and pumpkin cubes in a large bowl and season with pepper, salt, 1 tablespoon curry powder, 2 teaspoons garlic powder, 1 tablespoon thyme, 2 tablespoons honey, and a splash of olive oil.
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