I love this recipe for a curious combination of vegetables. Who would have thought that pumpkin with beetroot and Brussels sprouts is so good. Under the mood, I add a little broccoli, asparagus or string beans.
Ingredients
- Pumpkin - 200 g
- Yellow tomatoes - 2 pieces
- Carrots - 1 piece
- Bell pepper - 1 piece
- Beetroot - 1 piece
- Onion - 1 piece
- Brussels sprouts - 200 g
- Garlic - 1 head
- Olive oil - 3 tbsp.l.
- Spices and seasonings - 1 art.l. to taste
- Greenery (chopped) – 2 art.l.
Step-by-step cooking recipe
Peel the pumpkin, onion, carrot and beetroot, and coarsely chop all the vegetables.
Cut the garlic head whole into several parts.
Put everything in a baking dish or arrange the vegetables on a baking sheet.
Mix olive oil with spices and chopped herbs, and pour over the vegetables.
Bake everything for about 40 minutes at 180 degrees.
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