So I’m clearly in denial about the fact that Fall is quickly approaching. I keep hearing about pumpkin-flavored things, chunky sweaters and college football season and while all three are amazing, I’m just… not quite ready yet. Anyone else feeling the same way? If we want to talk about pumpkin, however, one thing that’s I’m always willing to work with are pumpkin seeds.
Here’s a great recipe to ease the transition into fall, while still hanging onto some green, summery light flavors. Lemon Roasted Vegetables and Pumpkin Seeds.
The idea here is to get as many different green vegetables in the mix a possible. I used a mixture of broccoli, asparagus and brussel sprouts because they are all tougher than most vegetables and take a little bit longer to roast. If you have others on the fridge that need to get used up like peppers or zucchini, those would go great with this mix as well. Mmm I just love the bright greens and yellows of this dish!
What will you need?
3 cups chopped, green vegetables (I used brussel sprouts, asparagus and broccoli)
1 small yellow onion, sliced
1 small lemon (half of it used for wedges and the other half reserved for the dressing below)
1/2 cup roasted, salted pumpkin seeds
For the dressing:
1/4 cup olive oil
1/4 cup sherry vinegar
2 tbsp fresh squeezed lemon juice
1 tbsp grainy mustard
pinch of sugar
How do you make it?
Preheat your oven to 400 degrees.
In a medium bowl, combine the vegetables, onion and lemon wedges. Sprinkle with salt, pepper, olive oil and some lemon juice and spread out in a rimmed baking sheet.
Roast for about 25 minutes or until your vegetables get nice and golden, like the picture below.
In a small bowl, whisk together all of the ingredients for your dressing and pour over your vegetables. Toss until evenly coated.
Sprinkle the pumpkin seeds on top of the warm vegetable mixture and eat! This tastes good warm or cold and can be served as a side dish or just eaten as is.
Let’s all stay in denial together, shall we?! Sweet, sweet denial.