Roast pumpkin, broccoli and winter greens

1 small pumpkin (½ large), cut into wedges

1-2 heads broccoli , cut into bite size pieces

3-4 cloves garlic, diced

1 bunch assorted winter greens - kale, silverbeet, rainbow chard, spinach

Olive oil

Salt & pepper

Fresh herbs (I used oregano and rosemary)

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I have been enjoying making sheet pan dinners where it all comes together in one dish. I like the idea of starting everything at the same time making it super simple to prep but I often find certain veggies need longer than others and if you start them at the same time, one will be over cooked while one is not ready yet. This takes a few more steps but makes sure everything is cooked at the end.

I started with the pumpkin, cut into wedges and placed in the dish. Generously seasoned with salt, pepper, oregano and rosemary. Roasted for 30 minutes until fork tender. I then added the chopped broccoli and garlic and roasted another 10-15 minutes. Finally I topped the whole dish with lightly sautéed winter greens.

I served it along side a butterflied roast chicken.