Maple-glazed pumpkin & carrot salad

Bring out the sweetness of pumpkin and carrots in this delicious side dish.

Preheat oven to 200C. Line a roasting pan with non-stick baking paper. Combine the pumpkin, carrot, garlic and thyme in the lined pan.
Whisk together the maple syrup, oil and mustard in a jug. Drizzle over the pumpkin mixture and toss to combine. Season with salt and pepper.
Roast in oven, turning occasionally, for 40 minutes or until the pumpkin and carrot are caramelised and tender. Set aside for 5 minutes to cool slightly.
Add the rocket leaves to the pumpkin mixture and gently toss until just combined. Arrange on a serving platter and serve immediately.

Source

1kg Kent pumpkin, peeled, deseeded, cut into 4cm pieces

4 carrots, peeled, cut into 4cm pieces diagonally

2 garlic cloves, thinly sliced

2 tbsp fresh lemon thyme leaves

2 tbsp maple syrup

1 tbsp olive oil

3 tsp wholegrain mustard

1 x 80g pkt baby rocket leaves

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