Yields6 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
350ggrams butternut pumpkin, peeled and cut into 2cm cubes
2 medium potatoes, peeled and cut into 2cm cubes
1sweet potato, peeled and cut into 2cm cubes
2carrots, peeled and cut into 2cm cubes
2tbsp tablespoons pure maple syrup
2tbsptablespoons seeded mustard
2tbsptablespoons olive oil
Sea salt
Freshly ground black pepper
PANCETTA CRUMB
2cloves garlic, crushed
100g grams pancetta, finely chopped
40ggrams butter
3cupscups finely cubed ciabatta
1tbsptablespoon fresh thyme leaves, plus extra to garnish
50g grams shaved parmesan, to serve
1
Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
2
In a large bowl combine the pumpkin, potatoes, sweet potato, and carrots. Add the maple syrup, seeded mustard, and olive oil. Toss to combine. Season with salt and pepper to taste.
3
Roast the vegetables over indirect medium heat for 45 to 50 minutes or until golden and cooked through.
4
Whilst the vegetables are roasting, make the pancetta crumb. In a large frying pan on a side burner or stove top, fry the crushed garlic and pancetta in the butter for 2 minutes. Add the ciabatta and thyme leaves and season with salt and pepper. Fry for a further 5 minutes or until the pancetta is crispy and the bread is toasted. Pour onto a paper towel to drain.
5
Once the vegetables are cooked through, serve on a platter. Top the vegetables with the shaved Parmesan, pancetta crumb, and fresh thyme.
Ingredients
350ggrams butternut pumpkin, peeled and cut into 2cm cubes
2 medium potatoes, peeled and cut into 2cm cubes
1sweet potato, peeled and cut into 2cm cubes
2carrots, peeled and cut into 2cm cubes
2tbsp tablespoons pure maple syrup
2tbsptablespoons seeded mustard
2tbsptablespoons olive oil
Sea salt
Freshly ground black pepper
PANCETTA CRUMB
2cloves garlic, crushed
100g grams pancetta, finely chopped
40ggrams butter
3cupscups finely cubed ciabatta
1tbsptablespoon fresh thyme leaves, plus extra to garnish
50g grams shaved parmesan, to serve
Directions
1
Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
2
In a large bowl combine the pumpkin, potatoes, sweet potato, and carrots. Add the maple syrup, seeded mustard, and olive oil. Toss to combine. Season with salt and pepper to taste.
3
Roast the vegetables over indirect medium heat for 45 to 50 minutes or until golden and cooked through.
4
Whilst the vegetables are roasting, make the pancetta crumb. In a large frying pan on a side burner or stove top, fry the crushed garlic and pancetta in the butter for 2 minutes. Add the ciabatta and thyme leaves and season with salt and pepper. Fry for a further 5 minutes or until the pancetta is crispy and the bread is toasted. Pour onto a paper towel to drain.
5
Once the vegetables are cooked through, serve on a platter. Top the vegetables with the shaved Parmesan, pancetta crumb, and fresh thyme.
