Summary

Ingredients

• 200 g pumpkin (se), (butternut, Hokkaido also works)
• 200 g beetroot
• 200 g carrot (s)
• 200 g turnip (s)
• 1 small fennel
• 1 onion (s), red
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 1 tablespoon olive oil
• 60 g walnuts
• Black pepper from the mill
• Salt, (preferably fleur de sel)
• 1 tablespoon oil, (walnut oil) alternatively olive oil
• 1 tablespoon white wine vinegar
• 2 tablespoon orange juice, freshly squeezed
• 1 teaspoon orange peel, organic, grated
• Black pepper from the mill
• Salt, (preferably fleur de sel)
• 1 tablespoon parsley, fresh, chopped

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Instructions

1. Preheat the oven to 220 ° C (gas: setting 4-6, convection 200 ° C), slide the baking tray into the upper part of the oven. Wash and core the pumpkin and cut into 3 cm pieces. Peel the beetroot, carrots and turnips and cut into 3 cm pieces. Clean the fennel, peel the onion and cut into wedges. Wash the thyme and rosemary, shake dry and finely chop and mix with the olive oil in a large bowl - add the vegetables and mix well. Take the baking sheet out of the oven and line it with baking paper and spread the vegetables on top. Roast in the oven for about 30 minutes - then add the walnuts, mix well with the vegetables and place in the oven for another 10 minutes. In the meantime, whisk all the ingredients together for the vinaigrette. After the baking time, take the vegetables out of the oven and drizzle with the vinaigrette. Season the vegetables with salt and pepper. I really like dark bread with it.