Hello Hello! I was delighted yesterday when I could see the vibrant orange of a beautiful pumpkin piece peeking out from my bag and when I looked further to see it was accompanied by carrots and small and sweet looking yellow onions I knew at once what I would be making this week.
While some of us may buck at the trend of spicing pumpkin because it’s a “fad” it is popular for good reason….because it is delicious! The carrots, pumpkin and onions all lend themselves to the warm spices because they all have an inherent sweetness to them, and while I give this dish a savoury twist with salt and cracked pepper, the combination of the natural sugars in the produce with the spice blend of garam masala is a perfect match. So here’s how you make this weeks recipe…
SPICED ROASTED VEGETABLE MEDLEY
4 Large Carrots
1 med quater sized piece of pumpkin (any pumpkin will work)
3 small to medium yellow onions
3 cloves of garlic
1 1/2 tsp salt
1 tsp cracked black pepper
1 Tbspoon Garam Masala
2 Tbspoon Olive oil
50 Gram butter
Pre heat oven to 190 degrees.
Peel onions, carrots, pumpkin and garlic.
Cut carrots and pumpkin into roughly the same size so it will all cook evenly.
Quarter the onions and just squash the garlic with the side of you knife to remove the skin and add to vegetables whole.
Put all the prepared vegetables (or fruit for the pumpkin if we are being technical!) in a mixing bowl, add the salt, pepper, garam masala and olive oil and toss through with your fingers until all the vegetables are coated.
Place the vegetables in a baking tray and cut the butter into rough cubes and dot around the tray.
Put it in the oven and away it goes! Cook for 1 hour or until tender and lightly browned,;the onion and garlic will have cooked down and become so soft and sweet you can just smoosh it into almost a relish to eat with the pumpkin and carrots.
I like to serve mine as a side for a meat based main meal like Baked Lamb or just with some sautéed spinach and a dollop of greek yogurt for a fab vegetarian/gluten free meal.