Roasted Mediterranean vegetables, autumn version
Pumpkin, beetroot and red onion roasted on one tray with olive oil, garlic and thyme. The autumn version of roasted Mediterranean vegetables, vegan and gluten-free.
Ingredients
- 700 g pumpkin or butternut squash peeled and seeded, in 3 cm chunks
- 400 g raw beetroot 3-4 medium, peeled, in 2 cm wedges
- 2 red onions about 300 g, in wedges
- 4 cloves garlic 12 g, unpeeled, lightly crushed
- 3 tbsp extra virgin olive oil 45 ml
- 1 tsp fine salt 5 g
- 4-5 sprigs fresh thyme or 1 tsp dried plus 1 sprig rosemary (optional)
- Black pepper
- 1 tbsp lemon juice 15 ml to finish
- To serve: chopped parsley
Instructions
- Heat the oven to 210°C (190°C fan). Line a large tray with baking paper.
- Toss the beetroot with 1 tbsp of the oil and a pinch of the salt and spread it on one side of the tray. Roast for 10 minutes on its own: beetroot takes longer than pumpkin.
- Meanwhile toss the pumpkin, onion and garlic with the rest of the oil, the salt, pepper and thyme.
- Add them to the tray in a single layer, with space between the pieces. Use two trays if needed: crowded vegetables steam instead of browning.
- Roast for 30-35 minutes more, turning once halfway, until the pumpkin is soft with brown edges and a knife slides into the beetroot easily.
- Squeeze the soft garlic out of the skins over the tray, add the lemon juice, toss and finish with parsley.