Roasted walnut vegetables

Ingredients for 4 servings:

• 200 g pumpkin(s) (butternut, Hokkaido also works)
• 200 g beetroot
• 200 g carrot(s)
• 200 g swede(s)
• 1 small fennel
• 1 onion(s), red
• 1 tbsp thyme
• 1 tbsp rosemary
• 1 tbsp olive oil
• 60 g walnuts
• black pepper, freshly ground
• Salt (preferably fleur de sel)
• 1 tbsp oil (walnut oil) alternatively olive oil
• 1 tbsp white wine vinegar
• 2 tbsp orange juice, freshly squeezed
• 1 tsp organic orange peel, grated
• black pepper, freshly ground
• Salt (preferably fleur de sel)
• 1 tbsp fresh parsley, chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 220°C (gas mark 4-6, fan oven 200°C) and place the baking tray in the upper part of the oven. Wash the pumpkin, remove the seeds, and cut into 3 cm pieces. Peel the beetroot, carrots, and swede, and also 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 them. Mix with the olive oil in a large bowl. Add the vegetables and mix well. Remove the baking tray from the oven and line with baking paper. Arrange the vegetables on top. Roast in the oven for about 30 minutes. Then add the walnuts, mix well with the vegetables, and return to the oven for another 10 minutes. Meanwhile, whisk together all the ingredients for the vinaigrette. After baking, remove the vegetables from the oven and drizzle with the vinaigrette. Season the vegetables with salt and pepper to taste. I really like it with dark bread.