I’ve never been a big fan of vegetables. It would be easy to point to early experiences of over-boiled peas and lumpy mashed potatoes – but that was a long time ago and isn’t really an excuse.
Since becoming a vegetarian about 2 years ago I have had to think about vegetables more often, to try new ways of preparing them, to ‘make peace’ with them. So when I try a new vegetable recipe that is actually tasty – I get quite excited, as I did tonight with this simple roast pumpkin dish.
Roast honey and cumin pumpkin
Prior to putting the sliced pumpkin in a hot oven for about 40 minutes, you drizzle the veg with:
- 1 tbs olive oil
- 2 tsp honey
- 2 tsp cumin seeds