Maple-roasted vegies with orange and pine nut gremolata

Name: Maple-roasted vegies with orange and pine nut gremolata
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 1.8kg Kent pumpkin, cut into wedges; 2 bunches baby carrots, peeled; 2 red onions, halved, cut into wedges; 60ml (1/4 cup) olive oil; 2 tbsp maple syrup; 1 tbsp orange juice; 1/4 cup chopped fresh continental parsley; 2 tbsp pine nuts, toasted; 1 orange, rind finely grated

www.taste.com.au

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Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 70 minutes

Servings: 10

Cost: $2.59 /serving

Author : Katrina Woodman

side pescatarian vegetarian

Maple-roasted vegies with orange and pine nut gremolata

Ingredients

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Instructions

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Step 1

Preheat oven to 180°C. Place the pumpkin on a large baking tray. Place the carrot and onion on a separate baking tray. Whisk the olive oil, maple syrup and orange juice in a small bowl. Season well. Pour the oil mixture evenly over the carrot mixture and pumpkin. Roast the pumpkin for 20 minutes. Add the carrot mixture to the oven and roast with the pumpkin, turning once, for a further 30 minutes or until the vegetables are golden and tender.

Step 2

Meanwhile, combine the parsley, pine nuts and orange rind in a bowl.

Step 3

Arrange the vegetables on a platter and drizzle over any juices from the trays. Sprinkle with the gremolata.