Oven-baked vegetables with Brussels sprouts, cauliflower and pumpkin

Ingredients for 4 servings:

• 1 bag of Brussels sprouts
• 1 cauliflower
• 1 small Hokkaido pumpkin(s)
• 3 m.-sized potatoes
• 2 small chili peppers, dried
• 300 ml broth
• e.g. olive oil
• 1 ½ tsp salt
• n. B. Pfeffer
• 2 tbsp herbs de Provence
• e.g. nutmeg, freshly grated
• 2 handfuls of Emmental cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple and vegetarian

Clean the Brussels sprouts and score the bottoms according to size, divide the cauliflower into florets, deseed the pumpkin and cut into bite-sized pieces. Peel the potatoes and cut into wedges. Place everything in a large bowl with a lid. Then season with salt, pepper, chili peppers and nutmeg. Add the herbs and a good amount of olive oil. Close the bowl with the lid and shake everything vigorously so that everything is evenly distributed. Place the marinated vegetables in a roasting pan or casserole dish and spread them out evenly. To prevent them from burning, add the stock so that the bottom is covered. The vegetables should not, however, float. Now spread the Emmental cheese evenly on top. Braise in a hot oven at 175°C (convection oven) for about 30 minutes. You can use any winter vegetables you like, such as parsley root, carrots, or beetroot. If you use cooked beetroot, add it separately, otherwise everything will turn red.