Pumpkin is an ideal veggie. Well, at least for me. You can do so much with it. Sweet, sour, spicy – pumpkin mends well with anything. Last week, hubby was out of town, which meant I could have a veggie night. But, today’s recipe can as well be used as side dish. It’s healthy, quick and mess-free. I bet you will like it.
450g pumpkin (in cubes)
450g carrots (in cubes)
red onion, sliced
1 tablespoon coconut oil
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup balsamic vinegar
3 tablespoons honey
1 teaspoon mustard
Set the temperature of the oven to 200°C. In a bowl mix together the veggies, add oil, thyme. Season with salt and pepper. Mix. Bake around 30 minutes, strirring in the middle of baking time.
In a saucepan, mix vinegar, honey and mustard. Bring to boil, cook about 8 minutes, until the glaze is thickend.
Pour the mixture over the veggies. Mix gently.
Chop parsley, then toss over plate, serve;)