Roast Pumpkin Wedges

Author: Editorial Staff

Issue: October, 2012, Page 107

Pumpkins and red peppers combine in this tasty recipe.

Yields 4-6 servings

1/2 pumpkin, unpeeled and cut into wedges

3 red peppers, seeded and halved

6 large shallots, peeled and quartered

1/4 cup maple syrup

2 tablespoons balsamic vinegar

2 tablespoons olive oil

Salt and pepper to taste

Preheat oven to 350 degrees.

Place pumpkin, peppers and shallots in a large baking dish.

Drizzle syrup, vinegar and olive oil over top and stir for even coating of vegetables.

Roast 30-40 minutes until caramelized.

Season with salt and pepper to taste. Serve warm.

Adapted from The Vegetarian Kitchen