Pumpkin wedges with potatoes and carrots

Ingredients for 2 servings:

• ½ pumpkin(s) (Hokkaido)
• 3 potatoes
• 4 carrots
• 3 tbsp olive oil
• ½ tsp cumin, ground
• ½ tsp ground turmeric
• 1 garlic clove(s), chopped
• 1 pinch(s) cinnamon powder
• 1 tsp, leveled herbal salt or a little less regular salt
• ½ tsp paprika powder
• ½ tsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Preheat the oven to 190°C (fan oven). Rinse the pumpkin, quarter it, remove the soft core and seeds, and cut it into not-too-thick wedges (approx. 1 cm). Brush the potatoes and cut them into eighths lengthwise, still with the skin on. It’s best to use a little thinner than the pumpkin wedges. Brush the carrots and halve them lengthwise. Then toss all the vegetables with the oil and spices. This works best in a bowl with a lid. Add everything and shake and turn well a few times. The vegetables should be coated with a thin film of oil. Place everything on a baking sheet lined with parchment paper. The less the vegetables are stacked on top of each other, the crispier they will be! Bake for about 25 minutes, checking occasionally to see if they’re cooked through and crispy, but not yet “dried out.” Tastes delicious with a little yogurt with herb salt and chopped mint—or simply on its own! If you don’t have the individual spices on hand, you can try gingerbread spice. It will be a bit sweeter overall, but still good.