Classy café style winter vegetables; serve as a hot vegetable, or as a salad.
300g pumpkin, peeled, deseeded and diced into chunks
2-3 mashing or baking potatoes, unpeeled and sliced into chunks
2 onions, peeled and sliced into wedges
2-3 turnips, sliced into wedges, or use extra potatoes
2 Tbsp canola oil
1 tsp cumin seeds
2 Tbsp lemon juice
1 Tbsp brown sugar
freshly ground black pepper, to taste
Preheat oven to 200°C.
Place pumpkin, potatoes, onions and turnips in a baking dish.
Combine oil, cumin seeds, lemon juice, sugar and pepper. Drizzle over vegetables and toss to coat.
Bake in preheated oven for 25-35 minutes or until vegetables are tender and golden brown.
Variation: Try beetroot instead of turnip for a more dramatic look - baked beetroot is sweet and succulent.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||0.5g|