Roasted herbed pumpkin and harvest vegetables
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- Prep Time10 min
- Total Time10 min
- Makes4 servings
Ingredients
41641 small sugar-pie pumpkin
1 fennel bulb
1 red onion
3 tbsp olive oil
2 tsp smoked paprika
2 tsp dried thyme leaves
1 tsp dried sage, crumbled
pinches salt
Instructions
Preheat oven to 450F (230C). Cut pumpkin into quarters. (Microwaving on high for a couple of minutes makes this easier.) Peel, then scoop out and discard seeds. Cut into 1-inch- (2.5-cm-) thick wedges. Trim any brown parts from fennel, then core and slice into wedges. Slice onion into thick rings. Place pumpkin and vegetables in a large bowl. In a small bowl, whisk oil with seasonings. Pour over pumpkin and vegetables and toss to coat.
Spread mixture out in a single layer on a rimmed baking sheet. Roast in centre of preheated oven until pumpkin and fennel are fork-tender, 20 to 25 minutes. You don't need to stir mixture while roasting. Wonderful with chicken and pork.
Nutrition (per serving)
Calories 190, Protein 3.3g, Carbohydrates 24g, Fat 10.7g, Fibre 6.1g, Sodium 36mg.
Spanish smoked paprika, sage and thyme add an unexpected lively flavour to vegetables.
