Quick & Easy

Spice-roasted pumpkin, carrot and parsnip

spice-roasted pumpkin,    carrot and parsnip
1H 15M


Spice paste


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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