Roasted Winter Vegetables with Pancetta Crumb

Ingredients Instructions

350 grams 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 tablespoons pure maple syrup 2 tablespoons seeded mustard 2 tablespoons olive oil Sea salt Freshly ground black pepper

Pancetta Crumb

2 cloves garlic, crushed 100 grams pancetta, finely chopped 40 grams butter 3 cups finely cubed ciabatta 1 tablespoons fresh thyme leaves, plus extra to garnish 50 grams shaved parmesan, to serve

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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, and olive oil. Toss to combine. Season with salt and pepper to taste.
3. Roast the vegetables over indirect medium heat for 45 to 50 minutes or until golden and cooked through.
4. Roast the vegetables over medium heat for 45 to 50 minutes or until golden and cooked through.
5. Whilst the vegetables are roasting, make the pancetta crumb. In a large frying pan on a side burner or stove top, fry the crushed garlic and pancetta in the butter for 2 minutes. Add the ciabatta and thyme leaves and season with salt and pepper. Fry for a further 5 minutes or until the pancetta is crispy and the bread is toasted. Pour onto a paper towel to drain.
6. Once the vegetables are cooked through, serve on a platter. Top the vegetables with the shaved Parmesan, pancetta crumb, and fresh thyme.