Roast potato and pumpkin wedges with rosemary salt is a delightful and aromatic side dish that's perfect for any meal. The combination of crispy potatoes, sweet pumpkin, and fragrant rosemary makes for a comforting and flavorful dish that's easy to prepare.
- Preheat your oven to 200°C (392°F) to ensure even cooking.
- Cut the potatoes and pumpkin into similar-sized wedges to ensure they cook evenly.
- Toss the wedges thoroughly with olive oil and seasoning to ensure each piece is well-coated.
- Spread the wedges out in a single layer on the baking tray to avoid overcrowding, which can lead to steaming rather than roasting.
- Turn the wedges halfway through the cooking time to ensure they get crispy on all sides.
- For extra crispiness, you can parboil the potato wedges for 5 minutes before roasting.
Enjoy your perfectly roasted potato and pumpkin wedges! The blend of flavors and textures makes this dish an instant favorite. Serve it as a side for your main course or enjoy it on its own as a tasty and healthy snack.
Nutrition Facts | |
---|---|
Serving Size | 230 grams |
Energy | |
Calories 120kcal | 6% |
Protein | |
Protein 3.60g | 2% |
Carbohydrates | |
Carbohydrates 27g | 8% |
Fiber 3.15g | 8% |
Sugar 3.53g | 4% |
Fat | |
Fat 10g | 12% |
Saturated 1.48g | 5% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 380ug | 43% |
Choline 22mg | 4% |
Vitamin B1 0.15mg | 13% |
Vitamin B2 0.14mg | 11% |
Vitamin B3 1.90mg | 12% |
Vitamin B6 0.43mg | 25% |
Vitamin B9 33ug | 8% |
Vitamin B12 0.00ug | 0% |
Vitamin C 33mg | 36% |
Vitamin E 0.99mg | 7% |
Vitamin K 3.53ug | 3% |
Minerals | |
Calcium, Ca 40mg | 3% |
Copper, Cu 0.26mg | 29% |
Iron, Fe 2.23mg | 20% |
Magnesium, Mg 44mg | 10% |
Phosphorus, P 110mg | 9% |
Potassium, K 850mg | 25% |
Selenium, Se 0.81ug | 1% |
Sodium, Na 250mg | 17% |
Zinc, Zn 0.70mg | 6% |
Water | |
Water 180g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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