Roast pumpkin, fennel and Brussels sprouts
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Time to make:
55 mins (Hands-on time: 10 mins, Cooking time: 45 mins)
$1.70 per serve
(at time of publication)
Full ingredients list:
1 medium fennel bulb, cut into
1/2 butternut pumpkin, cut into
12 Brussels sprouts, halved
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
2 tablespoons pine nuts
2 tablespoons currants
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Line a large baking tray with a large sheet of baking paper.
Step 2 Place fennel wedges, pumpkin slices and Brussels-sprout halves in a large bowl with olive oil and vinegar; toss to combine.
Step 3 Arrange vegetables in one layer on prepared baking tray and transfer to oven. Roast for 40–45 minutes, or until fennel and pumpkin are tender, and Brussels sprouts are crisp and golden brown. Scatter pine nuts over vegies for last 5 minutes of roasting time.
Step 4 Remove baking tray from oven, scatter currants over roast vegies and serve immediately.
About this recipe
First published: July 2014