Thyme Roast Pumpkin with Leek and Hazelnuts

Serves 2

About this recipe

A simple traybake is my go-to meal after a long shift. Simply cut up the vegetables, drizzle with oil and let your oven do the work. Garlic, thyme, leek and hazelnuts all contribute to providing a
number of different types of fibres to support your gut microbes. This is better than any fibre supplement and we should be getting our nutrition from food as much as possible .. this is a delicious way to do so!

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  • 1 small Pumpkin (approx 600-700g), cut into roughly 2cm wedges
  • 1 large Leek (approx 150g), cut into 2cm slices
  • 50g Hazelnuts, halved
  • 1 Red onion (approx 120g), cut into thick wedges
  • 2 tbsp Olive oil
  • 15g fresh Thyme (left on the stems)
  • Salt and pepper

Preheat the oven to 200C

Prepare the pumpkin, leeks and onion and place on a baking tray with the olive oil and plenty of salt and pepper. Give everything a good shake to coat the vegetables in the oil.

Roast for around 25 minutes before adding the hazelnuts and thyme to the mix.

Return to the oven for a further 10-15 minutes until the vegetables are golden and completely cooked.

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