Roasted pumpkin and parsnip with sweet garlic and crispy sage

Roasted pumpkin and parsnip with sweet garlic and crispy sage

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A brilliant baked pumpkin side, heart-friendly, gluten free and high in fibre.

The ingredient of Roasted pumpkin and parsnip with sweet garlic and crispy sage

  1. 1 garlic bulb, halved crossways
  2. 1kg kent pumpkin, cut into 8 wedges (unpeeled)
  3. 4 parsnips, peeled, halved lengthways
  4. 1/4 cup extra virgin olive oil
  5. 1 bunch fresh sage
  6. 2 tablespoons pepitas
  7. 1 tablespoon brown sugar

The instruction how to make Roasted pumpkin and parsnip with sweet garlic and crispy sage

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

Nutritions of Roasted pumpkin and parsnip with sweet garlic and crispy sage

calories: 178.294 calories
calories: 8.9 grams fat
calories: 1.3 grams saturated fat
calories: 21.5 grams carbohydrates
calories:
calories:
calories: 3.5 grams protein
calories:
calories: 50 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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