Winter Roast Vegetables with Pancetta Crumb
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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.

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
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