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Pumpkin & sweet potato fiesta
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Vibrant and tasty side dish to brighten up any meal!
Ingredients:
  • 1.6kg butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 1kg even-sized orange sweet potatoes (kumara), peeled, cut into 2cm pieces
  • 80ml (1/3 cup) olive oil
  • 80ml (1/3 cup) balsamic vinegar
  • 70g flaked almonds, roasted
  • 1 long red chilli, seeded, finely chopped
  • 125.00 ml roughly chopped flat-leaf parsley, plus extra, to serve
  • 40.00 ml Craisins (see note)
Instructions:
  • Preheat oven to 200C fan-forced. Toss pumpkin and sweet potatoes in separate bowls with 2 tablespoons of oil each. Season with salt and pepper, ensuring they are well coated.
  • 1. Preheat a large heavy-based frying pan over high heat until it's very hot. Add the pumpkin and let it brown for 3 minutes. Cook for an additional 7 minutes, turning occasionally, until the pumpkin is almost tender. Transfer to a large roasting pan. Repeat the process with the sweet potatoes, then combine with the pumpkin.
  • Drizzle vegetables with vinegar and roast in the oven until tender. Transfer to a large bowl, then add almonds, chili, parsley, and Craisins. Gently toss to combine.
  • Garnish generously with fresh parsley before serving.

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