Medley of oven-roasted vegetables with sheep´s milk cheese and rosemary
Ingredients for 2 - 3 servings
400 g potatoes
1 sweet potato
½ pumpkin (Hokkaido)
1 large apple
150 g sheep’s milk cheese ripened in brine (1 packet)
70 ml olive oil
2 tsp ground rosemary
5 sprigs fresh rosemary
2 tsp paprika powder
Preheat oven to 200°C. Peel, wash and then quarter potatoes, sweet potato, beetroots and carrots. Wash apple and also cut into quarters. Wash and halve pumpkin, scrape out the seeds and cut pumpkin halves into thin slices. Mix oil with ground rosemary. Put potato, sweet potato, beetroot and carrot pieces and half of the oil mixture in a casserole dish, season with salt and pepper and stir to coat. Bake in the oven for 20 minutes.
In the meantime, coat apple and pumpkin pieces with the rest of the oil mixture and set aside to marinate. After the vegetables have baked for about 20 minutes, add the apple and pumpkin pieces to the casserole dish and bake for another 15 minutes. Crumble the sheep’s milk cheese with your fingers, sprinkle over the vegetables and bake for another 10–15 minutes until the cheese turns a light golden brown.
Our tip: Serve straight from the oven in the casserole dish, family-style
Preparation time: approx. 50 min.
Level of difficulty: easy