Roasted Pumpkin, Brussel sprouts and Prosciutto with Egg Recipe

Preheat oven to 200°C.

Line 2 large baking trays with baking paper.

Remove seeds and skin from pumpkin and cut into 3cm pieces.

Place pumpkin onto the first tray with Brussels sprouts and onions and spray with olive oil.

Season with salt and freshly ground black pepper.

Place prosciutto onto the remaining tray and roast both trays for 15 minutes or until golden.

Cool on tray, then break prosciutto into pieces and place into a large bowl with pumpkin, Brussels sprouts, and onion.

Toss until combined and transfer to a platter.

Cut eggs into quarters and place over vegetables.

Whisk oil, lemon juice, honey, and mustard in a jug, seasoning with salt and pepper.

Drizzle dressing over and sprinkle with parsley and nuts.

Spice Level:

Dietary