Celebrate Christmas Soon In July (part 2) - Roast pumpkin, fennel & brussels sprouts

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Roast pumpkin, fennel & brussels sprouts

·         Serves 4

·         Hands-on time 10 min

·         Cooking time 45 min

Ingredient

·         1 medium fennel bulb, cut into 10-12 wedges

·         ½ butternut pumpkin, cut into 1cm-thick slices

·         12 Brussels sprouts, halved

·         1 tablespoon olive oil

·         1½ tablespoons balsamic vinegar

·         2 tablespoons pine nuts

·         2 tablespoons currants

Recipe

·         Preheat oven to 190°C. Line a large baking tray with a large sheet of baking paper.

·         Place fennel wedges, pumpkin slices and Brussels-sprout halves in a large bowl with olive oil and vinegar; toss to combine.

·         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.

·         Remove baking tray from oven, scatter currants over roast vegies and serve immediately.

Per serve 738kJ/177cal Protein 5.4g Total Fat 10.2g Sat Fat 1.2g Carbs 13.2g Sugars 11.2g Fibre 5.3g Sodium 41mg Calcium 47mg Iron 1.4mg

Crown golden wedges of veg with sweet currants and toasted nuts

Crown golden wedges of veg with sweet currants and toasted nuts

 
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