Pumpkin Wedges with Potatoes and Carrots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ pumpkin (se) (Hokkaido)
- 3 potato (s)
- 4 carrot (s)
- 3 tablespoon olive oil
- 0.5 teaspoon ½ ground cumin
- 0.5 teaspoon ½ turmeric, ground
- 1 clove (s) garlic, chopped
- 1 pinch (s) cinnamon powder
- 1 teaspoon, leveled herbal salt or a little less normal salt
- 0.5 teaspoon ½ paprika powder
- 0.5 teaspoon ½ sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C (hot air). Rinse the pumpkin, cut into quarters, remove the soft inside with the seeds and cut into not too thick wedges (approx. 1 cm). Brush off the potatoes, cut lengthways into eighths with the skin. Better a bit thinner than the pumpkin slices. Brush the carrots and cut in half lengthways.
- Then mix all the vegetables with the oil and spices. This works best in a bowl with a lid. Pour everything in and shake and turn a few times. The vegetables should be covered with a thin film of oil.
- Put everything on a baking tray lined with baking paper; the less the vegetables are on top of each other, the crisper it will be! Bake for about 25 minutes, maybe in between take a look and poke in to see whether it is already through and crispy, but not yet parched.
- Tastes delicious with a little yoghurt with herbal salt and chopped mint - or just plain!
- If you don`t have the individual spices at hand, you can try gingerbread spice. Will be a little sweeter overall, but also good.
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