Baked Vegetables with Brussels Sprouts, Cauliflower and Pumpkin

Summary

Ingredients

• 1 sachet Brussels sprouts
• 1 cauliflower
• 1 small Hokkaido pumpkin (se)
• 3 medium potato (s)
• 2 small chilli pepper (s), dried
• 300 ml broth
• olive oil
• 1 ½ teaspoon salt
• pepper
• 2 tablespoon herbs Provence
• Nutmeg, freshly grated
• 2 handfuls grated Emmentaler

Print Recipe Pin Recipe

Instructions

1. Clean the Brussels sprouts and, depending on the size, notch at the bottom, divide the cauliflower into florets, core the pumpkin and cut into bite-sized pieces. Peel the potatoes and cut into corners.
2. Put everything in a large bowl with a lid. Then season with salt, pepper, chilli peppers and nutmeg. Put in the herbs and add olive oil well. Close the bowl with the lid and shake everything vigorously so that everything is nicely distributed.
3. Put the marinated vegetables on a dripping pan or casserole dish and distribute nicely. So that it doesn`t fry, add the broth so that the bottom is covered. However, the vegetables are not supposed to swim. Now distribute the Emmentaler evenly on top.
4. Braise in a hot oven at 175 ° C for about 30 minutes.
5. You can take all winter vegetables such as parsley root, carrots, beetroot that you want. You should use cooked beetroot, but add them separately, otherwise everything will turn red.