Name: Spice-roasted pumpkin, carrot and parsnip
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 900 gram piece pumpkin, unpeeled, sliced thinly; 1 tablespoon olive oil; 4 large carrots (720g), halved, sliced thickly; 2 large parsnips (700g), chopped coarsely; 1/3 cup firmly packed fresh flat-leaf parsley leaves; 1/4 cup (40g) toasted pine nuts; Spice paste; 2 clove garlic, quartered; 1 teaspoon each cumin and coriander seeds; 1/2 teaspoon ground cinnamon; 1 teaspoon sea salt flakes; 1 tablespoon olive oil; 20 gram butter; 1/4 cup (55g) brown sugar; 1 1/2 cup (375ml) apple juice

Spice-roasted pumpkin, carrot and parsnip

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Serves 8

Prep

15M

Cook

Total

1H 15M

Ingredients

900 gram piece pumpkin, unpeeled, sliced thinly

1 tablespoon olive oil

4 large carrots (720g), halved, sliced thickly

2 large parsnips (700g), chopped coarsely

1/3 cup firmly packed fresh flat-leaf parsley leaves

1/4 cup (40g) toasted pine nuts

Spice paste

2 clove garlic, quartered

1 teaspoon each cumin and coriander seeds

1/2 teaspoon ground cinnamon

1 teaspoon sea salt flakes

1 tablespoon olive oil

20 gram butter

1/4 cup (55g) brown sugar

1 1/2 cup (375ml) apple juice

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Place pumpkin and oil in a large baking dish; toss pumpkin to coat in oil. Roast, uncovered, about 25 minutes or until just tender.

3.Meanwhile, boil, steam or microwave carrot and parsnip, separately, until just tender; drain.

4.To make spice paste; using a mortar and pestle or a small electric spice blender, crush garlic, seeds, cinnamon, salt and oil until mixture forms a thick paste. Melt butter in a large frying pan; cook paste, stirring, about 3 minutes or until fragrant. Add sugar and juice; bring to the boil. Cook, stirring, about 10 minutes or until spice mixture thickens slightly.

5.Place vegetables, parsley and nuts in a large bowl with spice mixture; toss gently to combine.

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