Recipes

(Recipe) Roasted pumpkin & flower sprouts with parmesan

15
Nov

A Cozy Autumn Recipe to Warm Your Weekend
Wilma is getting ready for her upcoming trip to her charming French cottage, where she plans to balance a little work with plenty of enjoyment. Before she goes, she’s sharing this delicious autumnal recipe, perfect for bringing a touch of seasonal flavor into your home. With vibrant ingredients and warm, comforting flavors, it’s a dish you’ll want to make again and again.

(Recipe) Roasted Pumpkin & Flower sprouts with Parmesan

Serves 4

This colorful, hearty dish is easy to prepare and bursts with flavor. The combination of roasted pumpkin, crunchy bread bites, and tender flower sprouts will leave everyone wanting more.

Ingredients

250 g flower sprouts
2 tbsp balsamic vinegar
2 tbsp walnuts, toasted
Generous handful of grated Parmesan or aged cheese
1 green pumpkin
200 g day-old (sourdough) bread
100 g small tomatoes
2 sprigs of rosemary, stripped and chopped

Instructions

Preheat the oven to 200°C (390°F). Peel the pumpkin and cut the flesh into bite-sized cubes. Place the pumpkin pieces on a baking tray or in an ovenproof dish, toss with 2 tbsp olive oil, and season with salt and pepper. Roast for about 30 minutes.
Tear the sourdough bread into bite-sized chunks and toss it with the rosemary and tomatoes. Add this mixture to the tray with the pumpkin, then bake for an additional 10 minutes until the bread is golden brown. Remove from the oven and set aside.
Increase the oven temperature to 220°C (430°F). Halve the flower sprouts, toss them with 1 tbsp olive oil, salt, and pepper, and spread them on a clean baking tray. Roast for 15 minutes, or until they start to brown.
Meanwhile, mix the garlic, balsamic vinegar, and extra virgin olive oil in a small bowl to create a simple dressing.
Remove the flower sprouts from the oven. Lightly press down on the roasted tomatoes with a fork to burst them and release their juices. Combine the pumpkin, bread mixture, and flower sprouts in a large serving dish.
Drizzle the balsamic dressing over the dish, sprinkle with toasted walnuts, and finish with grated Parmesan. Serve immediately and enjoy!