1 medium pumpkin, peeled
seeded and chopped
2 to 3 potatoes, unpeeled and cut
2 onions, cut into wedges
2 turnips, peeled and cut
2 beets, peeled and cut
2 cloves garlic, minced
1 teaspoon cumin seed
1/4 cup extra virgin oil
1/4 cup lemon juice
2 tablespoons brown sugar, firmly packed
Salt and pepper to taste
Preheat the oven to 400°F
(220°C).
Clean a pumpkin by de-seeding,
peeling the skin and then dicing into chunks.
Cut potatoes, unpeeled,
into chunks.
Cut onions, into wedges,
leave the root end intact so the wedge stays together when cooked.
Peel turnips and cut into
wedges.
Prepare beets, peeled
and cut into chunks. Protect your hands and cutting board as
best you can as beets will bleed and stain just about everything
that they touch.
Now spread the vegetables
on a roasting pan.
Place the beets separately
from the other vegetable on parchment paper so they don’t
stain the other vegetables.
Combine garlic, cumin
seed, extra virgin oil, lemon juice, brown sugar and pepper.
Pour this mixture on the
vegetables and toss to coat evenly.
Season everything with
salt.
Bake at 400°F (220°C)
for 25 to 35 minutes or until tender and golden brown.
