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Ingredients (4 servings)
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600 g Hokkaido Kürbis
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600 g Erdäpfel speckig
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300 g Karotten
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150 g Rote Zwiebeln
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200 g Gegarte Maroni
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Olivenöl, Salz, Pfeffer, Rosmarin
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Thoroughly wash the Hokkaido pumpkin, potatoes, and carrots and cut into bite-sized pieces. Peel the red onions and cut into wedges.
- Spread the chopped vegetables on a large baking sheet, drizzle with olive oil, and season generously with salt, pepper, and rosemary. Toss everything well.
- Bake in the preheated oven for about 25 minutes. Then add the chestnuts, fold in gently, and roast for another 10 minutes until the vegetables are tender and slightly browned.
- Serve the finished roasted vegetables piping hot on plates.
