Sprouts, green/white/red cabbage, romanesco, cauliflower, celeriac, chicory, pumpkin….don’t tell me that winter cooking is boring, even if you stick to the seasonal offer.
Tomorrow shopping day, and sprouts and pumpkin is everything what there is left.
Clean 500 grams of sprouts and cut them in halves. Chop 400 grams of a butternut pumpkin (use ½ for a soup) in cubes. Chop 4 garlic cloves. Was hand chop 400 grams of small potatoes. Put everything an baking paper on a baking tray. Mix with some olive oil, pepper and salt. Put a few bay leaves and a few stems of fresh rosemary in between the vegetables.
Bake in the oven at 200° for approx 50-60. Stir halfway.
Serve this roasted vegetarian dish with lucious burrata.
Doc V's Healthy Kitchen 