Roasted Pumpkin and Carrot Vegetables with Goat Cheese

For roasted pumpkin-carrot vegetables with goat cheese, first preheat the oven to 190 °C convection oven.

Halve the pumpkin, remove the seeds with a spoon and cut the flesh into thin slices. Cut carrots into 5 mm thick slices.

Line a baking tray with baking paper, spread pumpkin and carrots on it. Season with olive oil, cumin, sea salt and pepper and roast in the oven for 25 minutes.

Mix lemon juice with maple syrup, pour over vegetables and roast for another 8-10 minutes.

Arrange on plates, sprinkle with goat cheese, dill tips and flax seeds and serve roasted pumpkin-carrot vegetables with goat cheese.

Preparation Tip:

The recipe for roasted pumpkin-carrot vegetables with goat cheese is part of the anniversary menu that Robert Schirmbrand created for us.

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