1/2 Kent pumpkin, skin on, sliced into thin wedges
5 golden baby beetroots halved
5 purple baby beetroots halved
1 bunch of baby kale
1/2 bunch of sage
1/2 bunch of rosemary
1/2 bunch of thyme
Salt and pepper
1 handful of diced and toasted pumpernickel
2 tablespoons crumbled feta
5 baby radishes thinly sliced (optional for garnish)
Juices from roasting tray
1 tablespoon Dijon mustard
2 tablespoons fig vino cotto (sherry vinegar)
2 tablespoons extra virgin olive oil
Juice of half a lemon
Preheat oven to 200C.
Preheat olive oil in a saucepan over high heat. Sear the Brussels sprouts and shallot halves in the hot pan, giving them a nice color on the cut surface. This is called ‘marking’ and gives a nice crunch and flavor to the vegetables.
Combine the sprouts, shallots, pumpkin wedges, beetroots, baby kale and herbs in a roasting tray. Season with salt and pepper and drizzle generously with olive oil. Roast in the oven for 20-30 minutes, until vegetables are cooked through.
For the dressing, combine all ingredients in a screw-top jar and shake until well combined.
Transfer the roasted vegetables to a serving platter and sprinkle with Pumpernickel, feta and sliced radish, if using. Drizzle with the dressing. Serve warm.
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