Roasted Anchovies with Pumpkin
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted anchovies with pumpkin recipe is one of my favorite weeknight discoveries. Fresh anchovies are incredibly affordable and packed with omega 3 fatty acids that are wonderful for heart health, while the sweet roasted pumpkin balances their briny intensity perfectly. What I love most is how quickly it comes together, ready in under an hour with minimal prep work. The combination of garlic, thyme, and rosemary fills your kitchen with the most amazing aroma while everything roasts together on one pan. It's the kind of simple, satisfying dish that tastes far more impressive than the effort required to make it.
Ella x
Ingredients
- 400 gramsfresh anchovies(gutted and cleaned)
- 600 gramssugar pumpkin(peeled, seeded, and cut into 2-inch cubes)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonfresh rosemary(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonslemon juice
- 1 tablespoonaged balsamic vinegar
- 2 tablespoonspumpkin seeds(toasted, for garnish)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the cleaned anchovies dry with paper towels and arrange them on a parchment-lined baking sheet.
Tip: Drying the anchovies ensures they become crispy rather than steamed during roasting.
- 2
Toss the pumpkin cubes with 3 tablespoons of olive oil, half the minced garlic, thyme, rosemary, salt, pepper, and red pepper flakes in a large bowl until evenly coated.
Tip: Coat the pumpkin thoroughly so every piece caramelizes evenly in the oven.
- 3
Spread the seasoned pumpkin on a second baking sheet in a single layer, leaving space around each piece.
Tip: Arrange pumpkin in a single layer to allow proper caramelization and prevent steaming.
- 4
Place both baking sheets in the preheated oven. Roast for 25-30 minutes until the pumpkin is golden and tender, and the anchovies are crispy and lightly browned.
Tip: Stir the pumpkin halfway through cooking for even browning.
- 5
While the vegetables and fish roast, whisk together the remaining olive oil, remaining garlic, lemon juice, and balsamic vinegar in a small bowl to make a dressing.
Tip: This tangy dressing brightens the rich, earthy flavors of the roasted pumpkin.
- 6
Remove both sheets from the oven. Arrange the roasted pumpkin on a serving platter and top with the crispy anchovies.
Tip: Work quickly so the anchovies stay warm and maintain their crispness.
- 7
Drizzle the garlic-lemon dressing over the top, scatter toasted pumpkin seeds as garnish, and serve immediately while everything is still warm.
Tip: Serve within a few minutes of plating to preserve the anchovies' crispy texture.
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