Roasted Winter Vegetables with Pancetta Crumb

Category, CuisineDifficultyBeginner
Yields6 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
 350 g grams butternut pumpkin, peeled and cut into 2cm cubes
 2 medium potatoes, peeled and cut into 2cm cubes
 1 sweet potato, peeled and cut into 2cm cubes
 2 carrots, peeled and cut into 2cm cubes
 2 tbsp tablespoons pure maple syrup
 2 tbsp tablespoons seeded mustard
 2 tbsp tablespoons olive oil
 Sea salt
 Freshly ground black pepper
PANCETTA CRUMB
 2 cloves garlic, crushed
 100 g grams pancetta, finely chopped
 40 g grams butter
 3 cups cups finely cubed ciabatta
 1 tbsp tablespoon fresh thyme leaves, plus extra to garnish
 50 g grams shaved parmesan, to serve
1

Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

2

In a large bowl combine the pumpkin, potatoes, sweet potato, and carrots. Add the maple syrup, seeded mustard, and olive oil. Toss to combine. Season with salt and pepper to taste.

3

Roast the vegetables over indirect medium heat for 45 to 50 minutes or until golden and cooked through.

4

Whilst the vegetables are roasting, make the pancetta crumb. In a large frying pan on a side burner or stove top, fry the crushed garlic and pancetta in the butter for 2 minutes. Add the ciabatta and thyme leaves and season with salt and pepper. Fry for a further 5 minutes or until the pancetta is crispy and the bread is toasted. Pour onto a paper towel to drain.

5

Once the vegetables are cooked through, serve on a platter. Top the vegetables with the shaved Parmesan, pancetta crumb, and fresh thyme.

Ingredients

 350 g grams butternut pumpkin, peeled and cut into 2cm cubes
 2 medium potatoes, peeled and cut into 2cm cubes
 1 sweet potato, peeled and cut into 2cm cubes
 2 carrots, peeled and cut into 2cm cubes
 2 tbsp tablespoons pure maple syrup
 2 tbsp tablespoons seeded mustard
 2 tbsp tablespoons olive oil
 Sea salt
 Freshly ground black pepper
PANCETTA CRUMB
 2 cloves garlic, crushed
 100 g grams pancetta, finely chopped
 40 g grams butter
 3 cups cups finely cubed ciabatta
 1 tbsp tablespoon fresh thyme leaves, plus extra to garnish
 50 g grams shaved parmesan, to serve

Directions

1

Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

2

In a large bowl combine the pumpkin, potatoes, sweet potato, and carrots. Add the maple syrup, seeded mustard, and olive oil. Toss to combine. Season with salt and pepper to taste.

3

Roast the vegetables over indirect medium heat for 45 to 50 minutes or until golden and cooked through.

4

Whilst the vegetables are roasting, make the pancetta crumb. In a large frying pan on a side burner or stove top, fry the crushed garlic and pancetta in the butter for 2 minutes. Add the ciabatta and thyme leaves and season with salt and pepper. Fry for a further 5 minutes or until the pancetta is crispy and the bread is toasted. Pour onto a paper towel to drain.

5

Once the vegetables are cooked through, serve on a platter. Top the vegetables with the shaved Parmesan, pancetta crumb, and fresh thyme.

Notes

Roasted Winter Vegetables with Pancetta Crumb
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