Dinner Monday 4 December - Roasted Winter Vegetables

Roasted Winter Vegetables
1/4 of a small pumpkin, peeled, deseeded and cut into chunks (about 300g)
2 large echalion shallots, (about 200g), halved lengthwise
1 parsnip (about 100g), cut into similar sized pieces as the pumpkin
100g peeled chestnuts
spray olive oil
salt & pepper, mixed herbs

Parboil the parsnip. Toss together the pumpkin, parsnip and shallots in a roasting tin. Spray with olive oil, toss again and add another spritz of olive oil. I reckon I used about 1 teaspoon of oil. Season with the salt, pepper and mixed herbs - I used my Lakeland "Good with Everything" mix.

Pop the roasting tin into a preheated hot oven (Gas Mark 7-8) and roast the veggies for about 40 minutes, stirring every 15 minutes or so. When they are just starting to get browned edges, add the cooked & peeled chestnuts and roast for another 10-15 minutes, until everything it golden.

Serve with
100g January King cabbage, shredded and steamed until tender (about 5 minutes)

Nutrition Data
Calories (kcal) 374.8
Carbohydrate (g) 65.1
Protein (g) 10.6
Fat (g) 9.6
Fibre (g) 15.0

I really enjoyed this - very warming and seasonal and I love all of the ingredients.

Echalion shallots are also known as banana shallots as they are larger and longer than average.

The January King winter cabbage is a real find - a hardy cabbage that survives just about any climate, it can't seem to make up it's mind if it is a red cabbage or a green cabbage, a savoy cabbage or a smooth cabbage. Very flavourful, if a little confused!