Sticky roasted pumpkin is a side that takes centre stage! The honey-mustard glaze teams with crunchy hazelnuts and tart craisins for a fab flavour combo. PS, you can also use flaked or slivered almonds, or pepitas.
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Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Line 2 oven trays with baking paper.
Put oil, vinegar, mustard and honey in a jar with a screw-top lid. Season and shake well to combine.
Place pumpkin on prepared trays in a single layer. Drizzle with half of the honey glaze and brush to coat pumpkin on both sides. Season. Roast for 30-35 minutes, until pumpkin is tender, turning and brushing with glaze halfway through.
Meanwhile, sprinkle kale with a little salt and massage into leaves (this helps tenderise them). Drizzle kale with remaining honey glaze, season and toss well to coat. Combine with pumpkin and lentils on a serving platter. Sprinkle with craisins and hazelnuts. Serve.
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