glutenfrei
Colorful roasted vegetables with pumpkin
Roasted vegetables are the perfect feel-good dish for cold days – and for when you don't feel like spending time cooking. We use delicious, low-histamine autumn vegetables like zucchini, Brussels sprouts, and parsnips. Our HistaFood Organic Vegetable Spread with Zucchini and Basil goes perfectly with it. You absolutely have to try it!
This recipe is
- vegan
- suitable for a low-histamine diet
- gluten-free
- lactose-free
Preparation time
15 minutes + 30-40 minutes baking time
Ingredients
- ½ Hokkaido pumpkin
- 4 potatoes
- 200 g Brussels sprouts (1)
- 1 onion (1)
- 2 parsnips
- 2-3 sprigs of rosemary
- Olive oil
- HistaFood Organic Herb Salt
Dip
- 150 g coconut yogurt (1)
- 1 clove of garlic (1)
- HistaFood Organic Herb Salt
preparation
- Preheat oven to 200°C (top/bottom heat).
- Wash, halve, and deseed the Hokkaido pumpkin.
- Slice
- Wash and quarter the potatoes.
- Wash, trim and halve the Brussels sprouts
- Peel the onion and cut it into thick rings.
- Peel and quarter the parsnip.
- Line a baking tray with parchment paper and spread the vegetables on it.
- Wash the rosemary stems and place them on the vegetables.
- Drizzle with cooking olive oil and bake in a preheated oven for approximately 30-40 minutes.
- Remove from the oven and season with HistaFood organic herb salt .
- Mix HistaFood Organic Vegetable Spread Zucchini & Basil , coconut yogurt and a finely chopped clove of garlic to make a dip and season with HistaFood Organic Herb Salt.
- Serve roasted vegetables with dip
Our HistaFood tip
This roasted vegetable dish is also perfect for meal prep. However, be mindful of your individual tolerance level when heating it.
Prepared with
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.