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Roasted Winter Vegetables with Pancetta Crumb

  • People

    Serves 6

  • Prep Time

    20 min.

  • Barbecue Time

    45 to 50 min.

Serves 6
Prep Time
20 min.
Barbecue Time
45 to 50 min.

the Ingredients

Winter Roast Vegetables With Pancetta Crumb
  • 350 grams butternut pumpkin, peeled and cut into 2cm cubes
  • 2 medium potatoes, peeled and cut into 2cm cubes
  • 1 sweet potato, peeled and cut into 2cm cubes
  • 2 carrots, peeled and cut into 2cm cubes
  • 2 tablespoons pure maple syrup
  • 2 tablespoons seeded mustard
  • 2 tablespoons olive oil
  • Sea salt
  • Freshly ground black pepper

Pancetta Crumb

  • 2 cloves garlic, crushed
  • 100 grams pancetta, finely chopped
  • 40 grams butter
  • 3 cups finely cubed ciabatta
  • 1 tablespoon fresh thyme leaves, plus extra to garnish
  • 50 grams shaved parmesan, to serve


  • 01 Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
  • 02 In a large bowl combine the pumpkin, potatoes, sweet potato, and carrots. Add the maple syrup, seeded mustard, and olive oil. Toss to combine. Season with salt and pepper to taste.
  • 03 Roast the vegetables over indirect medium heat for 45 to 50 minutes or until golden and cooked through.
  • 04 Whilst the vegetables are roasting, make the pancetta crumb. In a large frying pan on a side burner or stove top, fry the crushed garlic and pancetta in the butter for 2 minutes. Add the ciabatta and thyme leaves and season with salt and pepper. Fry for a further 5 minutes or until the pancetta is crispy and the bread is toasted. Pour onto a paper towel to drain.
  • 05 Once the vegetables are cooked through, serve on a platter. Top the vegetables with the shaved Parmesan, pancetta crumb, and fresh thyme.

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