This Provençal dish is a favorite throughout France, where large wedges of pumpkin are sold at vegetable markets in the fall and winter. If you don’t have fresh sage, substitute 1 Tbs. dried rubbed sage.
Spice up your weekend with this impressive veg and egg brunch dish. The wintery roasted Brussel’s sprouts and toasted parsnip curls are a great way to get some vegetables into your first meal of the day.