Pumpkin and turnips with cumin

A great taste for a winter day. Try this combination - it's delicious.

Pumpkin and turnips with cumin


Serves 4

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.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1470kj
Protein 7.4g
Total fat 15.7g
- saturated fat 1.3g
Carbohydrates 40.7g
- sugars 20.6g
Fibre 8.6g
Sodium 43.9mg

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