Roasted Carrots Broccoli w/Pumpkin Polenta

The abundance of pumpkin and the orange colours of Fall inspired this recipe.

This recipe is packed with vitamins, particularly Vitamin A from the carrots and pureed pumpkin. Vitamin A is essential for maintaining good vision, promoting immune system health, and supporting cell growth. It also contains Vitamin C, which is known for its immune-boosting properties and its role in collagen production.

The high fiber content in this recipe, primarily from the carrots, broccoli and cornmeal, aids in digestion and helps maintain a healthy weight and lower risk of diabetes and heart disease.

2 Servings

Ingredients

1 tbsp Maple Syrup

1 tbsp Coconut Oil (melted, divided)

11/2 tbsp Thyme (fresh, divided)

Sea Salt & Black Pepper (to taste)

3 Carrot (medium, chopped)

1 Cup Broccoli florets

1/2 cup Cornmeal

2 cups Vegetable Broth

1/4 cup Pureed Pumpkin

Directions

Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. In a bowl, whisk together the maple syrup, half of the coconut oil, half of the thyme, salt, and pepper. Add the carrot and toss to combine.

Transfer the carrots to the baking pan and bake in the oven for 20 to 25 minutes or until cooked through.

Separately toss the broccoli with thyme and oil season with salt and roast in the oven for 15 minutes.

Meanwhile, add the cornmeal, broth, pumpkin purée, and the remaining thyme to a large saucepan over medium-high heat. Stir and bring the mixture to a simmer.

Stir continuously until most of the liquid evaporates. This will take only few minutes. Turn the heat down to a simmer. Let the mixture cook for about 15 minutes, stirring often until the mixture is tender and thick.

Add the remaining coconut oil and stir well. Season the polenta with salt. Serve the roasted carrots and the broccoli over the pumpkin polenta, and enjoy!