Winter roasted vegetable salad

Ingredients for 8 servings:

• 650 g Brussels sprouts
• 1 small Hokkaido pumpkin(s)
• 500 g mushrooms
• 2 beetroot, fresh
• 1 large onion(s)
• some oil
• salt and pepper
• 2 tsp heaped Ras el Hanout
• 100 ml vegetable stock
• e.g. apple balsamic vinegar

Instructions

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

vegetarian, healthy, low-carb

Peel the vegetables as needed and cut into bite-sized pieces. Preheat the oven to 180°C (350°F) top/bottom heat (160°C (320°F) fan-assisted). In a large bowl, combine the vegetables with the oil, add salt, pepper, and ras el hanout, and mix well. Place everything on one or two baking sheets and cook in the oven for at least 30 minutes. In the meantime, make a dressing from the vegetable stock, a little oil, and the apple balsamic vinegar. Season to taste with salt and pepper. Once the vegetables are roasted to your liking, fold in the dressing. A yogurt and herb dip goes wonderfully with this dish.