Rooty oven-baked vegetables with herb curd

Ingredients for 2 servings:

• 3 m.-sized potatoes
• 2 sweet potatoes
• 1 bunch of carrots
• 5 small beetroots
• 1 small butternut squash
• 1 vegetable onion(s)
• 3 tbsp oil
• 300 g quark
• 1 bunch of dill
• 1 bunch of chives
• salt and pepper
• Grease for the tray

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

oven-baked vegetables with a twist

Wash the potatoes thoroughly and cut into wedges. Peel the sweet potatoes and cut into wedges. Trim the carrots and cut into pieces – halve lengthwise if necessary. Peel the pumpkin, remove the seeds, and cut into wedges. Peel the onion and cut into wedges. Peel the beetroot and cut into wedges (be careful, if you do this under running water and use porcelain – beetroot juice stains!). All vegetables should be roughly the same size and thickness. Now place everything in a bowl. Add the oil, season with salt and pepper, and stir well so that the vegetables are coated as thinly as possible. Then place on a greased baking sheet – the vegetables should cover the baking sheet in one layer. If necessary, use two baking sheets. Preheat the oven to 200°C. Place the baking sheet in the hot oven and bake for about 30-40 minutes, until the vegetables are soft and brown. Tip: If using two baking trays, use fan-assisted cooking (caution: it will dry out faster) or switch racks halfway through the cooking time. Clean and chop the herbs, and mix with the quark. Then season with salt and pepper. Variation: Use horseradish instead of dill. Serve together. We eat it as a complete, nutritious main course. It also makes a delicious side dish to stir-fries.