Yum…I always love to serve roasted vegetables! They are easy, can be prepared
early because they take some time to cook in the oven while you are preparing
the rest of the meal. And they’re soooooo good! You may not be able to find the
pumpkin now so just forget about that for now…include it next fall.

Roasted Winter Vegetables

1 medium pumpkin, peeled, seeded and chopped
3 medium potatoes (do not peel)
2 onions, cut into wedges
2 turnips, peeled and cut
2 beets, peeled and cut
2 cloves garlic, minced
1 teaspoon cumin seed
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 tablespoons brown sugar
salt and pepper to taste

Instructions
Preheat oven to 400 F.

Clean pumpkin by de-seeding, peeling the skin then dicing it into chunks. Cut unpeeled potatoes into chunks. Cut onions into wedges while leaving the root end intact so the wedge stays together when cooked.

Peel turnips and cut into wedges. Peel beets and cut into chunks. Protect your hands and cutting board as best you can as beets will bleed and stain clothes and surfaces.

Spread the vegetables on a roasting pan. Place the beets separately from the other vegetable on parchment paper so they don’t stain the other vegetables.

Combine garlic, cumin seed, extra virgin oil, lemon juice, brown sugar and pepper. Pour this mixture on to the vegetables and toss to coat evenly. Season everything with salt.

Bake at 400 F for 25 – 35 minutes or until tender and golden brown.

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