Name: Maple-roasted vegies with orange and pine nut gremolata
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
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; 54.00 gm maple syrup; 21.00 gm orange juice; 62.50 ml chopped fresh continental parsley; 40.00 ml pine nuts, toasted; 1 orange, rind finely grated

Maple-roasted vegies with orange and pine nut gremolata

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Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
70 minutes

Create a golden side dish by pairing sweet pumpkin with pine nuts and orange with baby carrots.

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
54.00 gm maple syrup
21.00 gm orange juice
62.50 ml chopped fresh continental parsley
40.00 ml pine nuts, toasted
1 orange, rind finely grated

Instructions:

Preheat oven to 180°C. Arrange pumpkin on one large baking tray, and carrot and onion on another. Whisk olive oil, maple syrup, and orange juice in a small bowl, season well, and drizzle over vegetables. Roast pumpkin for 20 minutes. Add carrot mixture to oven and roast with pumpkin for an additional 30 minutes until golden and tender, turning once.
In a bowl, mix together the parsley, pine nuts, and orange rind.
Place the vegetables elegantly on a platter and generously drizzle the delicious juices from the trays over them. Finish with a generous sprinkle of the flavorful gremolata.

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