Roasted Anchovies with Pumpkin

Instructions

1. 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. 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. 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. 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. 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. 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. 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.