Recipe: Cumin Roasted Pumpkin & Parsnip

There’s really not much better than roasted veggies in winter and this cumin roasted pumpkin & parsnip with chickpeas is a prime example of that. Full of delicious flavour from the spiced oil, sweetness from the roasted pumpkin as well as a good amount of crunch, you really can’t ask for much more!

The dish is perfect for a potluck or as a side to a roast dinner for you non-vegos, as well as being hearty enough to make an excellent lunch option. And did I mention it’s delicious?! It really is!

Cumin roasted pumpkin & parsnip

Ingredients List

  • Half a pumpkin (kent or jap work best)
  • 4-5 small parsnips
  • 1/4 cup olive oil
  • 2tbs ground cumin
  • 1tbs ground coriander
  • 1tbs smoked paprika
  • 1 can chickpeas
  • 1 1/2 cups torn sourdough bread
  • 1/3 cup flat leaf parsley
  • 1/4 cup mint

Steps

  1. Preheat oven to 220C
  2. Chop the pumpkin into wedges, leaving the skin on but removing any seeds
  3. Slice the parsnips in half lengthwise
  4. Combine the oil, cumin, coriander and paprika in a small bowl and whisk until mixed
  5. Brush the pumpkin and parsnips with the oil mix on both sides and line on two baking trays, roast for 30 minutes, turning once
  6. Drain and rinse the chickpeas and toss in the remaining spiced oil mix
  7. Add the chickpeas to the baking trays and roast for a further 10 minutes
  8. Toss the bread in a little oil and cook in the oven for 6-8 minutes, stirring occasionally, until golden and crunchy
  9. Combine the pumpkin, parnsip, chickpeas and bread on your serving dish and sprinkle with the herbs
  10. Enjoy!

Cumin roasted pumpkin & parsnip

I really love the sourdough in this, it adds some excellent crunch to the dish and we all know how important a bit of texture is! The pumpkin goes so beautifully soft and tender while the parsnip gets deliciously crispy in parts, yum yum yum! There’s definitely no shortage of flavour in this dish, that’s for sure! If there’s enough room in your oven then you could easily double the quantities of this dish to feed a big crowd, it doesn’t stick around for long otherwise!

The other benefit of roast veggies in winter is having the oven on means my apartment gets nice and toasty warm, as well as smelling delicious! Wins all round!

Cumin roasted pumpkin & parsnip

What have you been roasting lately? Fancy some of this cumin roasted pumpkin & parsnip?

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12 Comments on Recipe: Cumin Roasted Pumpkin & Parsnip

  1. merilyn
    July 20, 2015 at 8:15 am (4 years ago)

    healthy and yummy! thanks liz!
    I like meatless days and I seem to be having more of them lately! all good! love m:)X

    Reply
    • I Spy Plum Pie (admin)
      July 21, 2015 at 8:30 pm (4 years ago)

      Hope your having a lovely week M xx

      Reply
    • I Spy Plum Pie (admin)
      July 21, 2015 at 8:31 pm (4 years ago)

      Hard to beat a bowl of roast veggies isn’t it!

      Reply
    • I Spy Plum Pie (admin)
      July 21, 2015 at 8:31 pm (4 years ago)

      Yep, soon enough we’ll all be complaining that it’s too hot to turn the oven on!

      Reply
    • I Spy Plum Pie (admin)
      July 25, 2015 at 10:24 am (4 years ago)

      That sounds like an excellent swap!

      Reply
  2. Lucy @ Bake Play Smile
    July 24, 2015 at 6:21 pm (4 years ago)

    Definitely going to make these with my Sunday night roast. Have a great weekend and thanks for linking up with our Fabulous Foodie Fridays party!! xx
    Lucy @ Bake Play Smile recently posted…Fabulous Foodie Fridays #61

    Reply
    • I Spy Plum Pie (admin)
      July 25, 2015 at 10:25 am (4 years ago)

      Hope you like it lovely! xx

      Reply
    • I Spy Plum Pie (admin)
      July 25, 2015 at 10:25 am (4 years ago)

      I put cumin in pretty much everything I can!

      Reply

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