Name: Colorful roasted vegetables with pumpkin
Cook time: 15 min
Total time: 15 min
Yield: 2 Servings
Ingredients: 0,5 Hokkaido Kürbis; 4 Kartoffeln; 200 g Rosenkohl (1); 1 Zwiebel (1); 2 Pastinaken; 3 Stiele Rosmarin; etwas Bratolivenöl; etwas HistaFood Bio KräuterSalz; 1 Glas HistaFood Bio GemüseStreich Zucchini-Basilikum; 150 g Kokosjoghurt (1); 1 Zehe Knoblauch (1); etwas HistaFood Bio KräuterSalz

Cook time

Preheat oven to 200°C (392°F) top/bottom heat
Wash, halve and deseed the Hokkaido pumpkin
Slice into wedges
Wash and quarter the potatoes
Wash, trim and halve the Brussels sprouts
Peel the onion and cut into thick rings
Peel and quarter the parsnip
Line a baking tray with parchment paper and spread the vegetables on it
Wash the rosemary sprigs and place them on top of the vegetables
Drizzle with frying olive oil and bake in the preheated oven for approx. 30-40 minutes
Remove from the oven and season with HistaFood Organic Herbal Salt
Mix HistaFood Organic Zucchini & Basil Vegetable Spread, coconut yogurt and a finely chopped clove of garlic into a dip and season to taste with HistaFood Organic Herbal Salt
Serve the oven-roasted vegetables with the dip

Note

We only use ingredients from the SIGHI list, category 0 and 1. Please always be mindful of your individual tolerance.

Colorful roasted vegetables with pumpkin

Cook time

Note

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