Oven-baked vegetables with pumpkin, Brussels sprouts and onions

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s), of your choice
• 500 g Brussels sprouts
• 2 large onions, red
• 1 tbsp olive oil
• Salt and pepper or coastal crust
• n. B. garlic
• n. B. herbs, fresh

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

vegan, vegetarian, simple

Depending on the type, peel the squash or wash it thoroughly and remove any damaged parts. Halve the squash and scoop out the seeds with a spoon. Cut the flesh into wedges or cubes. The pieces should be at least 1.5 to 2 cm square, otherwise the sprouts will take much longer to cook. Clean the sprouts, and halve the onions and cut them lengthwise into wedges. Pre-cook the sprouts for about 5 minutes, otherwise they will take considerably longer in the oven than the rest of the vegetables. This can be done the day before and the ingredients stored in an airtight container or plastic bag in the refrigerator. Place all the vegetables in a plastic bag or a tightly sealed container, add the spices, not being too sparing, and the oil and, if desired, the garlic. Close the bag or close the container and stir the ingredients well to mix. This saves a lot of oil. Transfer the mixture to a baking sheet. If you like, line the bottom with parchment paper. Bake the vegetables in a preheated oven at 200°C (400°F) top and bottom heat or 180°C (350°F) fan-assisted oven for about 20-25 minutes. Turn the vegetables over after about 10 minutes and check after 20 minutes whether they need more seasoning and are cooked through. Otherwise, add a little more time. Just before the end of the cooking time, sprinkle fresh herbs over the vegetable pan. Serve with rice, baguette, or flatbread. The quantities given are for a side dish. If this is the main course, you’ll need at least double the amount. I like it best with the “coastal crust” seasoning, but that’s a matter of taste, and not everyone has it at home.