Honey Roast Pumpkin & Mixed Vegetables

Author: 
Julie
Honey Roast Pumpkin & Mixed Vegetables

Description

Roasted pumpkin, carrot, and parsnip in honey and topped with cheese, nuts, and pumpkin seeds.

Notes

  • Serves 4
  • Preparation time: 15minutes
  • Cooking time: 45 minutes
  • Nutritional Value per Serving:
  • Total Carbs: 38g
  • Fibre: 8g
  • Net Carbs: 30g
  • Protein: 6g
  • Fat: 10g

Ingredients

100 g
Red Onion (Raw sliced)
320 g
Pumpkin (Sliced )
320 g
Carrots (Cut into strips)
240 g
Parsnips (Cut into strips)
280 g
Red Cabbage (Shredded)
4 t
Extra Virgin Olive Oil
1 clv
Garlic (Chopped)
4 pn
Sea Salt
4 pn
Black Pepper
4 g
Freash Thyme
1 t
Dried Cumin
4 t
Honey
20 g
Parmesan cheese (Grated)
4
Almonds (Ground)
2
Walnuts (Ground)
4 t
Pumpkin seeds (Ground)

Instructions

  1. Preheat the oven to 220°C. Slice and chop and shred the vegetables and then place them in an oven tray. Now sprinkle the herbs and spices over the vegetables. Then coat them with olive oil and honey. Place them in the oven to roast.
  2. Meanwhile, mix up the cheese and nuts and seeds.
  3. When the vegetables are cooked, serve and top with the cheese mixture.