Pumpkin Leeks and Turnips
Transform your autumn table with this vibrant and hearty recipe for Pumpkin, Leeks, and Turnips. Combining the natural sweetness of roasted pumpkin and caramelized leeks with the earthy warmth of turnips, this dish is elevated by aromatic fresh thyme and just a hint of garlic. Perfectly roasted to golden perfection, these vegetables create a rustic and satisfying side dish or light main course in only 50 minutes. A drizzle of olive oil brings out their natural flavors, and a sprinkle of Parmesan cheese adds a decadent finish, making this recipe both wholesome and indulgent. Ideal for cozy family dinners or holiday spreads, this nutrient-packed dish highlights seasonal produce while delivering comforting, oven-roasted goodness. Keywords: roasted pumpkin, caramelized leeks, turnip recipe, autumn side dish, holiday vegetables.
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Recipe Information
Ingredients
- 500 grams Pumpkin
- 2 medium Leeks
- 400 grams Turnips
- 3 large Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 grams Parmesan cheese (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Peel the pumpkin and cut it into 2.5 cm (1-inch) cubes. Place the cubes into a large mixing bowl.
Peel the turnips and chop them into similarly sized cubes as the pumpkin. Add the turnips to the mixing bowl.
Trim and thoroughly wash the leeks to remove any trapped dirt. Slice the leeks into thin rounds and set aside in a separate bowl.
Peel the garlic cloves and mince them finely or use a garlic press.
Drizzle 2 tablespoons of olive oil over the pumpkin and turnips. Add the fresh thyme, salt, black pepper, and half of the minced garlic. Toss well to coat the vegetables evenly.
Spread the pumpkin and turnips evenly onto the prepared baking sheet. Roast in the preheated oven for 20 minutes.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced leeks and remaining garlic to the skillet. Cook, stirring occasionally, until the leeks are softened and lightly caramelized, about 10–12 minutes. Remove from heat and set aside.
After the pumpkin and turnips have roasted for 20 minutes, remove them from the oven. Add the caramelized leeks to the baking sheet and gently toss everything together.
Return the baking sheet to the oven and roast for an additional 10–15 minutes, or until the pumpkin and turnips are tender and golden brown.
If desired, sprinkle freshly grated Parmesan cheese over the dish while it is still warm.
Serve immediately as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 36.8 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 746 mg | 57% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2984 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
