Lemon Infused Roast Pumpkin Wedges

You’ve heard of all of these famous flavour pairings but I’ve accidently discovered a new taste match made in heaven.

Each Sunday, I roast up a big tray of pumpkin wedges to have in the fridge to add to my meals whenever I need some additional goodness to balance my macros.

One day, I was eating fish that I had squeezed some lemon juice over and I added some pumpkin.
Wow. The first bite of that deeply sweet roasted pumpkin, with the sharply acidic tang of the lemon to off-set it, blew my mind.

Now, when I meal prep my pumpkin, I use a lemon-infused olive oil to make life easy.
Two ingredients and five minutes work and you have a delicious side dish or the base to build on to make any number of meals.
I’ll say it again…TWO INGREDIENTS!

I love to sprinkle mine with toasted hemp seeds for an extra protein boost.
Make it for yourself and let me know what you think.

Enjoy!