butternut pumpkin, peeled and cut into 2cm cubes
medium potatoes, peeled and cut into 2cm cubes
sweet potato, peeled and cut into 2cm cubes
carrots, peeled and cut into 2cm cubes
pure maple syrup
Freshly ground black pepper
cloves garlic, crushed
pancetta, finely chopped
finely cubed ciabatta
fresh thyme leaves, plus extra to garnish
shaved parmesan, to serve
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.
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.
Roast the vegetables over indirect medium heat for 45 to 50 minutes or until golden and cooked through.
Roast the vegetables over medium heat for 45 to 50 minutes or until golden and cooked through.
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.
Once the vegetables are cooked through, serve on a platter. Top the vegetables with the shaved Parmesan, pancetta crumb, and fresh thyme.