Ingredienti:
400 g cavolini di Bruxelles
350 g zucca
25 g semi misti
2 mele
olio extra vergine di oliva
rosmarino
sale
Ingredients: 400 g Brussels sprouts 350 g pumpkin 25 g mixed seeds 2 apples extra virgin olive oil rosemary salt
Mondate i cavolini, lessateli per circa 10 minuti, scolateli, taglieteli a metà e rosolateli in una padella con una noce di burro. Lavate le mele e tagliatele in 8 spicchi tenedo la buccia. Lavate la zucca e tagliatela a pezzetti sottili. Adagiate le mele e la zucca su una teglia rivestita di carta da forno, condite con sale olio e rosmarino solo sulla zucca. Infornate a 200 gradi per 25 minuti. Mescolate la zucca, le mele e i cavolini cotti e aggiungete i semi misti. Servite.
Peel the sprouts, boil them for about 10 minutes, drain them, cut them in half and brown them in a pan with a knob of butter. Wash the apples and cut into 8 slices, keep the peel. Wash the pumpkin and cut it into thin pieces. Place the apples and pumpkin on a baking sheet lined with baking paper, season with salt, oil and rosemary on the pumpkin. Bake at 390F for 25 minutes. Mix the pumpkin, the apples and the cooked sprouts and add the mixed seeds. Serve.