Summary

Ingredients

• 2 onion (s), red
• 0.5 ½ pumpkin (se) (Hokkaido)
• 4 potato (s)
• 4 carrot (s)
• 2 cloves garlic)
• 6 tablespoon olive oil
• 1 teaspoon honey
• salt and pepper
• possibly rosemary
• possibly a mixture spices

For the dip:

• 1 cup crème fraîche
• 0.5 ½ cup natural yoghurt
• 3 tablespoon lemon juice
• Salt and pepper (chilli pepper)
• Paprika powder, noble sweet
• some curry powder
• some garlic powder
• coriander
• 1 dash Tabasco

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Instructions

1. Mix the olive oil with the honey and the spices and set aside. Peel the potatoes and carrots and cut them into small pieces, if possible the same size. Peel the garlic cloves and cut into slices. If you want, you can rub it out on a coated baking dish.
2. Wash the pumpkin, cut open, core and cut into pieces as small as the potatoes. Peel and quarter two red onions and add the pieces to the vegetables. Put everything in a coated baking dish and mix with the olive oil-honey-spice mixture.
3. Place in the preheated oven at 200 ° C (top / bottom heat, circulating air: 180 ° C). Let it cook in the oven for about 30-40 minutes. Mix the ingredients for the dip and serve with it.
4. You don`t need aluminum foil, the vegetables don`t dry out. Depending on your taste, you can add rosemary sprigs or oriental spice mixes with cumin.
5. The oven vegetables taste good with chicken breast, turkey breast, fish or simply as a main course.