Roasted Pumpkin and Brussels Sprouts

Ingredients (8)

• 1 medium pie pumpkin (about 3 pounds), peeled and cut into 3/4-inch cubes
• 1 pound fresh Brussels sprouts, trimmed and halved lengthwise
• 4 garlic cloves, thinly sliced
• 1/3 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon coarsely ground pepper
• 2 tablespoons minced fresh parsley