A tray of pumpkin, carrots and cauliflower is an inviting start to dinner on a cool evening. The pumpkin softens, the carrots brown at the edges, and the cauliflower brings a little bite. Serve them warm with a creamy peanut sauce, sharpened with lime and fresh ginger.
Most of the cooking happens in the oven. While the vegetables roast, you have time to mix the sauce and prepare rice or tofu if you want a fuller meal.
What makes this tray of vegetables work
The vegetables bring different flavours and textures to the same plate. Pumpkin adds sweetness, carrots keep some firmness, and the cauliflower florets catch the sauce.
Give them enough space on the tray to brown. Small cauliflower florets and evenly cut pumpkin cubes help everything cook at a similar pace. The sauce goes on at the end, so the roasted edges keep their texture.
Recipe at a glance
Serves: 4 as a side dish.
Preparation: approximately 15 minutes.
Cooking: approximately 30–35 minutes.
Total: approximately 45–50 minutes, plus oven preheating.
Ingredients
For the roasted vegetables
- 400 g pumpkin flesh, peeled and cut into roughly 2 cm cubes
- 300 g carrots, trimmed and cut into sticks roughly 1 cm thick
- 300 g cauliflower, divided into small florets
- 30 ml olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon salt, or to taste
- Black pepper to taste
For the peanut sauce
- 80 g smooth Bett’r organic peanut butter
- 20 ml lime juice
- 15 ml soy sauce
- 60–90 ml warm water, added gradually
- 5 g fresh ginger, finely grated
- 1 small garlic clove, finely grated
- Chilli flakes to taste, optional
For serving: chopped parsley and a few roughly chopped roasted peanuts, optional.
How to make it
1. Heat the oven and prepare the tray
Preheat the oven to 200°C, conventional heat, or 180°C with a fan. Line a large baking tray with baking paper.
Pat the vegetables dry, then toss them with the olive oil, paprika, salt and pepper. Spread them in a single layer, with some space between the pieces. Use two trays if needed.
2. Roast the vegetables
Roast for approximately 30–35 minutes, turning halfway through. Start checking after 25 minutes. The pumpkin and carrots should be easy to pierce with a fork, and the cauliflower should have browned edges.
Remove any pieces that are ready sooner and let the rest finish cooking. Use tenderness and colour as your guide, because oven performance and the size of the pieces affect the timing.
3. Mix the sauce while the vegetables cook
Stir the peanut butter in its jar before weighing it if the oil has separated. Bett’r organic peanut butter contains 100% roasted peanuts, making it a plain base for the lime, ginger and seasonings.
Mix the peanut butter with the lime juice and soy sauce in a bowl. Add the ginger and garlic. Whisk in the warm water gradually, starting with 60 ml, until the sauce is smooth and easy to drizzle.
Taste before adding more seasoning. Add chilli flakes if you want some heat, or a few drops of lime juice for a sharper finish.
4. Serve while warm
Transfer the vegetables to a serving plate. Spoon over some sauce and serve the rest alongside. Finish with parsley and chopped peanuts if using.
For a fuller dinner, divide the vegetables between bowls with cooked rice and tofu prepared to your liking. Keep the sauce separate until serving so everyone can add the amount they enjoy.
Small details that make a difference
Avoid crowding the tray. If the vegetables sit in a thick layer, they are less likely to brown evenly.
Cut the carrots thinner than the pumpkin. This helps their cooking times come closer together. If you change the vegetables, check each type for tenderness rather than relying only on the timer.
Add the water to the sauce gradually. Stop when it pours easily from a spoon. If it becomes too thin, mix in a little more peanut butter and taste again. If you use salted peanut butter, start with less soy sauce.
How to serve it another day
Leftover vegetables can become the starting point for a bowl of rice or a warm salad. Keep the sauce in a separate container and add it at serving time.
Refrigerate leftovers promptly in covered containers. Reheat the vegetables separately. The chilled sauce may thicken, so stir in a little water before using it. Follow the storage guidance on your ingredients.
If you enjoy savoury combinations, discover more ways to serve peanut butter. You can also explore the organic nut butters and spreads collection for ingredients to use in breakfast, sauces and home baking.
Frequently asked questions
Can I use other vegetables?
Yes. Try sweet potato in place of pumpkin or broccoli in place of cauliflower. Cooking times may change, so check the vegetables separately and remove any pieces that are ready sooner.
Can I prepare part of the recipe ahead?
You can cut the vegetables and mix the sauce ahead, keeping them covered and refrigerated. Stir the sauce and adjust it with a little water before serving. Roast the vegetables close to mealtime for their browned edges.
Can I make the sauce without soy sauce?
Replace it with water and season gradually with salt. The flavour will be different, so taste before adding more lime or seasoning.
Is this enough for a main meal?
The quantities are intended for four side portions. Add rice and cooked tofu for a more substantial meal, or divide the tray into fewer portions to suit your appetite.
Which allergens does the recipe contain?
It contains peanuts. Soy sauce contains soy and commonly contains wheat. Check every ingredient pack and any precautionary allergen information. Do not assume the dish is gluten-free.
