Maple-glazed Pumpkin And Carrot Salad

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 kg kent pumpkin, peeled, deseeded, cut into 4cm pieces
• 4 carrots, peeled, cut diagonally into 4cm pieces diagonally
• 2 garlic cloves, thinly sliced
• 2 tablespoons fresh lemon thyme leaves
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 3 teaspoons coarse grain mustard
• 1 (80 g) packet baby rocket

Recipe

• 1 preheat oven to 200°c line a roasting pan with non-stick baking paper.
• 2 combine the pumpkin, carrot, garlic and thyme in the lined pan.
• 3 whisk together the maple syrup, oil and mustard in a jug. drizzle over the pumpkin mixture, toss to combine and season with salt and pepper.
• 4 roast in oven, turning occasionally, for 40 minutes or until the pumpkin and carrot are caramelized and tender. set aside for 5 minutes to cool slightly.
• 5 add the rocket leaves to the pumpkin mixture and gently toss until just combined. arrange on a serving platter and serve immediately.