Better Homes and Gardens (Australia) - - Christmas Feast -

Prepa­ra­tion time 20 mins Cook­ing time 55 mins Serves 6-8

1.2kg Kent pump­kin, skin on, seeded, cut into wedges 2 red onions, cut into wedges 2 red cap­sicum, cut into 3cm pieces 300g brus­sels sprouts 3 Tbsp ex­tra vir­gin olive oil 60ml maple syrup 1 Tbsp mixed dried herbs Sea-salt flakes and freshly ground black pep­per, to sea­son 2 lemons, cut into wedges 1 whole bulb gar­lic, halved 200g Greek-style feta, crum­bled ¼ cup wal­nuts, toasted, roughly chopped 2 Tbsp finely chopped flat-leaf pars­ley leaves 1 long red chilli, seeded, finely chopped Whole-egg may­on­naise, to serve Chilli sauce, to serve

STEP 1 Pre­heat oven to 200°C fan-forced (220°C con­ven­tional). Line a large roast­ing tray with bak­ing pa­per.

STEP 2 Put pump­kin, onion, cap­sicum and brus­sels sprouts into pre­pared tray. Com­bine olive oil, maple syrup and dried herbs in a small bowl, then driz­zle over the top of veg­eta­bles to coat. Sea­son. Ar­range pump­kin pieces, skin down, stand­ing up­right among veg­eta­bles. Roast for 30 min­utes, then re­move from the oven. Brush veg­eta­bles with tray juices, squeeze over the juice from the lemon wedges, then add to tray along with gar­lic and re­turn to oven for a fur­ther 25 min­utes or un­til veg­eta­bles are ten­der.

STEP 3 Scat­ter feta, wal­nuts, pars­ley and chilli over the top and sea­son. Serve with may­on­naise and chilli on the side to add as you de­sire.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.