COVID-19 UpdateCOVID-19 Update
Due to Stage 4 Restrictions we will be closed until further notice. For any urgent requests, please contact us at info@heatgrill.com.au and we will do our best to respond in timely manner.
We would like to thank all of our customers for your ongoing support and hope to see you back instore soon! Stay home, Stay safe.
Christmas DeliveriesChristmas Deliveries
We can no longer guarantee Pre-Christmas delivery for any order. We would like to thank all of our customers for all your support throughout 2020 and wish everyone a Merry Christmas and a Happy New Year!
Bridge Rd Tram WorksBridge Rd Tram Works
Our Richmond Store is still open and trading! Parking is available at the rear of the store on Palmer St.
Your Cart
Item added Item updated Item removed

No products in the cart.

$0
Your Cart
Item added Item updated Item removed

No products in the cart.

Your Cart
Item added Item updated Item removed

No products in the cart.

Winter Roast Vegetables with Pancetta Crumb

Winter Roast Vegetables with Pancetta Crumb

ShareSave

Rating
Yields1 ServingCook Time50 minsTotal Time1 hr

 350 g butternut pumpkin, peeled and cut into 2cm cubes
 2 medium potatoes, peeled and cut into 2cm cubes
 1 sweet potato, peeled and cut into 2cm cubes
 2 carrots, peeled and cut into 2cm cubes
 2 tbsp pure maple syrup
 2 tbsp seeded mustard
 2 tbsp olive oil
 Sea salt, to taste
 Freshly ground black pepper, to taste
Pancetta Crumb
 40 g butter
 2 cloves garlic, crushed
 100 g pancetta, finely chopped
 3 cups finely cubed ciabatta
 1 tbsp fresh thyme leaves, plus extra to garnish
 50 g shaved parmesan, to serve

1

Prepare the barbecue for indirect cooking over medium heat (180 to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

2

In a large bowl, combine the pumpkin, potatoes, sweet potato and carrots. Add the maple syrup, seeded mustard, olive oil. Toss to combine. Season with salt and pepper to taste.

3

Roast the vegetables over indirect medium heat for 45- 50 minutes or until golden and cooked through.

4

Whilst the vegetables are roasting, make the pancetta crumb. In a large frying pan on a side burner or stove top, fry the butter, crushed garlic and pancetta for 2 minutes. Add the ciabatta, thyme leaves and season with salt and pepper to taste. Fry for a further 5 minutes or until the pancetta is crispy and the bread is toasted. Pour onto paper towel to drain.

5

Once the vegetables are cooked through serve on a platter. Top the vegetables with the shaved parmesan, pancetta crumb and garnish with fresh thyme.

Category, , , Cuisine

Ingredients

 350 g butternut pumpkin, peeled and cut into 2cm cubes
 2 medium potatoes, peeled and cut into 2cm cubes
 1 sweet potato, peeled and cut into 2cm cubes
 2 carrots, peeled and cut into 2cm cubes
 2 tbsp pure maple syrup
 2 tbsp seeded mustard
 2 tbsp olive oil
 Sea salt, to taste
 Freshly ground black pepper, to taste
Pancetta Crumb
 40 g butter
 2 cloves garlic, crushed
 100 g pancetta, finely chopped
 3 cups finely cubed ciabatta
 1 tbsp fresh thyme leaves, plus extra to garnish
 50 g shaved parmesan, to serve

Directions

1

Prepare the barbecue for indirect cooking over medium heat (180 to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

2

In a large bowl, combine the pumpkin, potatoes, sweet potato and carrots. Add the maple syrup, seeded mustard, olive oil. Toss to combine. Season with salt and pepper to taste.

3

Roast the vegetables over indirect medium heat for 45- 50 minutes or until golden and cooked through.

4

Whilst the vegetables are roasting, make the pancetta crumb. In a large frying pan on a side burner or stove top, fry the butter, crushed garlic and pancetta for 2 minutes. Add the ciabatta, thyme leaves and season with salt and pepper to taste. Fry for a further 5 minutes or until the pancetta is crispy and the bread is toasted. Pour onto paper towel to drain.

5

Once the vegetables are cooked through serve on a platter. Top the vegetables with the shaved parmesan, pancetta crumb and garnish with fresh thyme.

Winter Roast Vegetables with Pancetta Crumb
Subscribe for all the latest news and promotions.
© 2021 Copyright Heat & Grill. All rights reserved
Designed by Clutch Media
cartcrosschevron-up