Roasted Winter Vegetables with Pancetta Crumb

Name: Roasted Winter Vegetables with Pancetta Crumb
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: VEGGIES
Ingredients: 350 g grams butternut pumpkin, peeled and cut into 2cm cubes; 2 medium potatoes, peeled and cut into 2cm cubes; 1 sweet potato, peeled and cut into 2cm cubes; 2 carrots, peeled and cut into 2cm cubes; 2 tbsp tablespoons pure maple syrup; 2 tbsp tablespoons seeded mustard; 2 tbsp tablespoons olive oil; Sea salt; Freshly ground black pepper; 2 cloves garlic, crushed; 100 g grams pancetta, finely chopped; 40 g grams butter; 3 cups cups finely cubed ciabatta; 1 tbsp tablespoon fresh thyme leaves, plus extra to garnish; 50 g grams shaved parmesan, to serve

CategoryCharcoal, GasCuisineVEGGIESDifficultyBeginner

Yields6 Servings

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

350 g grams butternut pumpkin, peeled and cut into 2cm cubes

2 medium potatoes, peeled and cut into 2cm cubes

1 sweet potato, peeled and cut into 2cm cubes

2 carrots, peeled and cut into 2cm cubes

2 tbsp tablespoons pure maple syrup

2 tbsp tablespoons seeded mustard

2 tbsp tablespoons olive oil

Sea salt

Freshly ground black pepper

PANCETTA CRUMB

2 cloves garlic, crushed

100 g grams pancetta, finely chopped

40 g grams butter

3 cups cups finely cubed ciabatta

1 tbsp tablespoon fresh thyme leaves, plus extra to garnish

50 g grams shaved parmesan, to serve

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.

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.

Roast the vegetables over indirect medium heat for 45 to 50 minutes or until golden and cooked through.

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.

Once the vegetables are cooked through, serve on a platter. Top the vegetables with the shaved Parmesan, pancetta crumb, and fresh thyme.

Ingredients