Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Tastes delicious with a little yoghurt with herbal salt and chopped mint - or just plain!
5. If you don`t have the individual spices at hand, you can try gingerbread spice. Will be a little sweeter overall, but also good.