Roast beetroot and pumpkin with simmered leeks

These colourful roast vegetables look and taste fantastic with roast pork.

Roast beetroot and pumpkin with simmered leeks


Serves 4

4 beetroot, top and tailed, sliced into quarters
¼ pumpkin, deseeded and sliced into 8 portions
canola oil spray
2 leeks, sliced into rings
sprig of rosemary


Preheat oven to 180°C.
Place beetroot in one small baking dish and pumpkin in another.
Spray with oil and toss.
Roast in preheated oven for 40-50 minutes or until soft.
Place leeks in boiling water and simmer for 3-5 minutes until cooked. Drain.
Serve roast beetroot, pumpkin and leeks with roast meat garnished with a sprig of rosemary.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 448kj
Protein 3.6g
Total fat 1.8g
- saturated fat 0.4g
Carbohydrates 15.8g
- sugars 14.5g
Fibre 7g
Sodium 121mg

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