A medley of pumpkin and roasted vegetables

This medley of roasted vegetables and pumpkins. If you've never combined maple syrup and olive oil before, you will be pleasantly surprised.

Composition:

• 1 small sugar pumpkin or any other pumpkin
• 2 pieces sweet potato
• 2 red onions
• 2/3 Cup olive oil
• 5 sprigs of fresh thyme
• 1 head garlic, cut crosswise
• 2 tablespoons. fresh lemon juice
• 2 teaspoons. maple syrup
• 1 teaspoon. salt
• 1/2 teaspoon. freshly ground pepper
• 500g vine or cherry tomatoes

Preheat the oven to 180°C. Cut the pumpkin into quarters, remove and discard pulp and seeds. (Alternatively, rinse and roast the seeds separately and use for decoration later). Cut each pumpkin quarter of a pumpkin into 3 parts. Sweet potatoes into 4 parts. Peel the onion and cut into wedges. Place the pumpkin, sweet potato and onion in a large bowl. Add the olive oil, thyme, garlic, lemon juice, maple syrup, 1 tsp. salt and pepper.

Mix well, then spread the vegetables in a large skovorode or on a baking sheet lined with parchment paper. Cook until Golden brown, about 45 minutes. Add the cherry tomatoes to the pan and stir. Put into the oven and fry until then, until the tomatoes are soft, about 15 minutes. Sprinkle with salt and serve. Bon appetit!

 

 

original: blog.williams-sonoma.com

Source: /users/1077