Roasted Pumpkin and Potatoes Recipe
Category: Side Dishes
Serves: 4
A simple yet flavorful side dish, roasted pumpkin and potatoes bring together hearty vegetables, fresh rosemary, and a hint of olive oil for a perfect accompaniment to any main meal. This recipe is easy to prepare and ideal for any season, adding a rich, roasted flavor to your dinner table.
Ingredients & Nutritional Information
| Ingredient | Quantity |
|---|---|
| Pumpkin | 550g |
| Potatoes | 750g |
| Fresh Rosemary | 1 sprig |
| Fine Salt | To taste |
| Extra Virgin Olive Oil | To taste |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 150 kcal |
| Protein | 3g |
| Carbohydrates | 30g |
| Fat | 4g |
| Fiber | 5g |
| Sodium | 150mg |
Instructions
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Prepare the Potatoes: Begin by peeling the potatoes. After peeling, they should weigh approximately 550g. Rinse them thoroughly under cold water to remove any remaining dirt. Once clean, cut the potatoes into slices and then into large cubes, around 2 cm in size. Place the potato cubes in a large mixing bowl.
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Prepare the Pumpkin: Next, peel the pumpkin and remove any internal fibers. You should have about 450g of pumpkin after peeling. Cut the pumpkin into slices, then into 3 cm cubes.
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Season the Vegetables: Add the cubed pumpkin and potatoes to the mixing bowl. Season with salt, pepper, and a generous drizzle of extra virgin olive oil. Tear the rosemary sprig into smaller pieces and sprinkle it over the vegetables. Toss everything together, ensuring that the pumpkin and potatoes are evenly coated with the seasonings and oil.
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Roast the Vegetables: Preheat your oven to 200°C (static). Spread the seasoned vegetables on a baking sheet, making sure they are laid out in a single layer without overlapping. This will help them roast evenly and achieve a nice golden color.
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Bake and Finish: Roast the vegetables in the preheated oven for about 40 minutes. In the last 5 minutes of cooking, switch the oven to the grill function to allow the vegetables to crisp up and become golden and slightly caramelized on the edges.
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Serve: Once cooked, remove the roasted pumpkin and potatoes from the oven and let them cool slightly before serving. This dish pairs beautifully with a variety of main courses, adding a touch of sweetness from the pumpkin and a comforting, hearty flavor from the potatoes.
Enjoy your delicious, rustic roasted pumpkin and potatoes, perfect for a cozy dinner or as a side dish at any gathering!
