Roasted pumpkin with salted caramel

April 10, 2013 (Last Updated: January 11, 2019)
Roasted pumpkin with salted caramel recipe

Don’t worry, it still counts as a healthy side. Roasted pumpkin with salted caramel is just a way of making your veggies a little more delicious. Pair this sweet side dish with a beefy and hearty main for a satisfying dinner.

Roasted pumpkin with salted caramel


  • 500g pumpkin, peeled and cubed
  • 30ml (2 tbsp) olive or avocado oil
  • 2,5ml (½ tsp) ground coriander
  • 2,5ml (½ tsp) ground cumin
  • sea salt and freshly ground black
  • pepper, to taste
  • Salted caramel

  • 60ml (¼ cup) dark brown sugar
  • 125ml (½ cup) water
  • 5ml (1 tsp) Maldon Sea Salt
  • microgreens, to serve



Preheat the oven to 200°C. Place the pumpkin in a roasting dish and drizzle with oil.


Add the coriander, cumin and seasoning. Mix well and roast until golden, 20 – 25 minutes. Remove from the oven and set aside.


For the caramel, place the sugar and water in a small saucepan over medium heat and slowly bring to a boil. Cook until a caramel forms, 3 – 4 minutes.


Remove from heat and add the Maldon Sea Salt before drizzling over the roasted pumpkin. Serve with microgreens.


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