Winter Roast Vegetables with Pancetta Crumb

  • Prep Time
    10 mins
  • Cook Time
    50 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 350g  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, to taste
  • Freshly ground black pepper, to taste

Pancetta Crumb

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


Step 1
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.

Step 2
In a large bowl, combine the pumpkin, potatoes, sweet potato and carrots. Add the maple syrup, seeded mustard, olive oil. Toss to combine. Season with salt and pepper to taste.

Step 3
Roast the vegetables over indirect medium heat for 45- 50 minutes or until golden and cooked through.

Step 4
Whilst the vegetables are roasting, make the pancetta crumb. In a large frying pan on a side burner or stove top, fry the butter, crushed garlic and pancetta for 2 minutes. Add the ciabatta, thyme leaves and season with salt and pepper to taste. Fry for a further 5 minutes or until the pancetta is crispy and the bread is toasted. Pour onto paper towel to drain.

Step 5
Once the vegetables are cooked through serve on a platter. Top the vegetables with the shaved parmesan, pancetta crumb and garnish with fresh thyme.