Maple-Glazed Pumpkin and Carrot Salad

1. 1

   Preheat oven to 200C Line a roasting pan with non-stick baking paper.

2. 2

   Combine the pumpkin, carrot, garlic and thyme in the lined pan.

3. 3

   Whisk together the maple syrup, oil and mustard in a jug.

4. 4

   Drizzle over the pumpkin mixture, toss to combine and season with salt and pepper.

5. 5

   Roast in oven, turning occasionally, for 40 minutes or until the pumpkin and carrot are caramelized and tender.

6. 6

   Set aside for 5 minutes to cool slightly.

7. 7

   Add the rocket leaves to the pumpkin mixture and gently toss until just combined.

8. 8

   Arrange on a serving platter and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.