Roast pumpkin & red onion
Discover the delicious simplicity of our Roast Pumpkin & Red Onion recipe. This savory dish combines tender pumpkin, caramelized red onions, and aromatic rosemary, all roasted to perfection with a drizzle of olive oil. Perfect as a side dish or a comforting main, this easy and flavorful recipe is perfect for any meal.
- 30 Mar 2024
- Cook time 45 min
- Prep time 10 min
- 10 Servings
- 4 Ingredients
Roast pumpkin and red onion is a delightful, nutritious dish that brings out the natural sweetness of the vegetables. This simple recipe combines pumpkin, red onions, rosemary, and olive oil to create a flavorful side that can complement any meal. It's easy to prepare and packed with healthy nutrients, making it a perfect addition to your culinary repertoire.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C) to make sure it is hot and ready for roasting.
- Pumpkin: Peel and seed the pumpkin, then cut it into bite-sized chunks, aiming for approximately 1-inch pieces for even cooking.
- Red Onions: Peel the red onions and cut them into wedges. Ensure the pieces are uniform in size for even roasting.
- In a large bowl, combine the pumpkin chunks and red onion wedges.
- Drizzle the olive oil over the vegetables.
- Sprinkle the chopped rosemary over the top.
- Season with salt and pepper to taste.
- Toss everything together until the vegetables are evenly coated with the oil, rosemary, salt, and pepper.
- Spread the seasoned pumpkin and onion mixture in a single layer on a large baking sheet. Use parchment paper for easy cleanup if desired.
- Place the baking sheet in the preheated oven.
- Roast the vegetables for about 25-35 minutes, or until the pumpkin is tender and slightly caramelized around the edges. The onions should also be softened and slightly charred.
- Stir the vegetables halfway through the cooking time to ensure even roasting.
- Remove the baking sheet from the oven and let the vegetables cool slightly.
- Transfer the roasted pumpkin and red onion to a serving platter or bowl.
Tips:
- Preheat your oven to 200°C (392°F) to ensure it’s hot enough for roasting.
- Cut the pumpkin into even-sized pieces to ensure they cook evenly.
- Toss the vegetables in olive oil before roasting to enhance their flavor and prevent sticking.
- Spread the pumpkin and red onion pieces in a single layer on the baking tray to allow them to roast evenly.
- Check the vegetables halfway through the cooking time and stir to ensure even roasting.
Roasting enhances the natural sweetness of both pumpkin and red onions, and the addition of rosemary brings an aromatic depth to the dish. This roast pumpkin and red onion recipe is both simple and delicious, perfect as a standalone dish or as an accompaniment to your main meal. Follow the tips provided to achieve the best results, and enjoy a healthy, flavorful roasted vegetable dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 40kcal | 2% |
| Protein | |
| Protein 1.26g | 1% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 1.18g | 3% |
| Sugar 4.49g | 4% |
| Fat | |
| Fat 2.83g | 3% |
| Saturated 0.44g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 410ug | 45% |
| Choline 10mg | 2% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 0.61mg | 4% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 11mg | 12% |
| Vitamin E 1.02mg | 7% |
| Vitamin K 1.18ug | 1% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 0.84mg | 8% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 54mg | 4% |
| Potassium, K 390mg | 11% |
| Selenium, Se 0.45ug | 1% |
| Sodium, Na 1.28mg | 0% |
| Zinc, Zn 0.36mg | 3% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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