Maple-roasted pumpkin and baby carrots

Maple-roasted pumpkin and baby carrots

By
ads

Serve this tasty vegetable side with your favourite roast meat for a feel-good family meal.

The ingredient of Maple-roasted pumpkin and baby carrots

  1. 500g kent pumpkin, seeded, cut into small wedges
  2. 1 bunch baby (Dutch) carrots, trimmed, scrubbed
  3. 6 eschalots, peeled, halved
  4. 20g butter, chopped
  5. 2 tbsp maple syrup

The instruction how to make Maple-roasted pumpkin and baby carrots

  1. Preheat oven to 200C/180C fan-forced.
  2. Arrange pumpkin, carrot and eschalot in a large roasting pan. Season well with salt and pepper.
  3. Place butter and maple syrup in a small microwave-safe jug. Microwave on HIGH (100%) for 30 seconds or until butter is melted. Stir to combine. Drizzle maple mixture over vegetables. Toss to combine.
  4. Roast for 30 to 35 minutes, turning halfway, or until vegetables are golden and tender. Serve.

Nutritions of Maple-roasted pumpkin and baby carrots

calories: 124.28 calories
fatContent: 4.3 grams fat
saturatedFatContent: 2.7 grams saturated fat
carbohydrateContent: 19.8 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 1.8 grams protein
cholesterolContent: 7 milligrams cholesterol
sodiumContent: 171 milligrams sodium

ads2

You may also like