Recipe: Roasted Herbed Pumpkin and Harvest Vegetables
Roasted harvest vegetables are the perfect complement to chicken and pork
Roasted Herbed Pumpkin and Harvest Vegetables
- 1/2 small sugar 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
- a few pinch salt
Makes: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Roasted Herbed Pumpkin and Harvest Vegetables Cooking Directions
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.