Pumpkin and turnips with cumin
Turnips and pumpkin are great together.
400g pumpkin, peeled, deseeded and sliced into small chunks
6-8 baby onions, peeled
2 young turnips, washed, sliced into wedges
3-4 roasting potatoes, washed and sliced into chunks
1 tsp cumin seeds
¼ cup canola oil
¼ cup lemon juice
2 Tbsp brown sugar
freshly ground black pepper, to taste.
Preheat oven to 200°C.
Place prepared vegetables in a baking dish.
Combine cumin seeds, oil, lemon juice, sugar and pepper.
Pour over vegetables. Mix to evenly coat.
Place in preheated oven and bake for 25-35 minutes or until tender and golden brown.
Serve warm or hot.
Alternatively, cook on a medium to hot barbecue plate for about 10-15 minutes or until tender.
Tip: Cook extra the night before, chill, and take in the lunch box the next day.