Roasted Pumpkin and Parsnip with Sweet Garlic and Crispy Sage

Name: Roasted Pumpkin and Parsnip with Sweet Garlic and Crispy Sage
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 garlic bulb, halved crossways; 1kg kent pumpkin, cut into 8 wedges (unpeeled); 4 parsnips, peeled, halved lengthways; 1/4 cup extra virgin olive oil; 1 bunch fresh sage; 2 tbsps. pepitas; 1 tbsp. Brown Sugar

Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.

Cook40 min
Total40 min
Serves4
LevelEasy

Dairy-Free Gluten-Free Vegan Vegetarian

Roasted pumpkin and parsnip with sweet garlic and crispy sage

Ingredients

1 garlic bulb, halved crossways
1kg kent pumpkin, cut into 8 wedges (unpeeled)
4 parsnips, peeled, halved lengthways
1/4 cup extra virgin olive oil
1 bunch fresh sage
2 tbsps. pepitas
1 tbsp. Brown Sugar

Method

Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.
Arrange garlic, pumpkin and parsnip on prepared trays. Drizzle with oil. Season with salt and pepper. Roast for 20 minutes.
Meanwhile, combine sage, pepitas and sugar in a bowl.
Sprinkle sage mixture over vegetables. Roast for 10 minutes or until golden and tender. Transfer to a platter. Serve.