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🍽️ Roasted Vegetables with Polenta

396 kcal · 30 min · 4 servings

Ingredients

• 1 Hokkaido pumpkin (800 g each)
• 300 g small parsnips
• 500 g Brussels sprouts
• 6 sprigs thyme
• 4 tbsp olive oil
• 1 tsp sweet paprika powder
• 2 tsp maple syrup
• salt
• pepper
• 250 ml oat drink (oat milk)
• 250 ml vegetable broth
• 150 g polenta
• 150 g chestnuts (pre-cooked, peeled and vacuum-packed)
• 1 handful parsley (5 g)

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the seeds with a spoon.
4. 4. Cut the flesh into strips about 1.5 centimeters thick.
5. 5. Peel the parsnips.
6. 6. Cut the parsnips lengthwise into quarters.
7. 7. Wash the Brussels sprouts.
8. 8. Cut the stems of the Brussels sprouts in a cross shape.
9. 9. Wash the thyme.
10. 10. Shake the thyme dry.
11. 11. Pluck off the thyme leaves.
12. 12. Chop the thyme leaves finely.
13. 13. Mix 3 tablespoons of oil in a bowl.
14. 14. Add the chopped thyme.
15. 15. Add paprika powder.
16. 16. Add maple syrup.
17. 17. Add the pumpkin to the bowl.
18. 18. Add the parsnips to the bowl.
19. 19. Add the Brussels sprouts to the bowl.
20. 20. Mix everything well.
21. 21. Season the vegetables with salt.
22. 22. Season the vegetables with pepper.
23. 23. Line a baking tray with baking paper.
24. 24. Spread the vegetables on the tray.
25. 25. Preheat the oven to 200 degrees (convection 180 degrees; gas: level 3).
26. 26. Bake the vegetables for about 20 minutes.
27. 27. Bring oat drink to a boil in a pot.
28. 28. Add broth to the oat drink.
29. 29. Add a little salt to the liquid.
30. 30. Stir in the polenta while stirring continuously.
31. 31. Let the polenta swell covered.
32. 32. Set the heat to very low.
33. 33. Let the polenta swell for 15 to 20 minutes.
34. 34. Stir the polenta occasionally.
35. 35. After 20 minutes of cooking time, add the chestnuts to the vegetables.
36. 36. Bake everything for another 10 minutes.
37. 37. Wash the parsley.
38. 38. Shake the parsley dry.
39. 39. Stir the remaining oil into the polenta.
40. 40. Season the polenta with salt.
41. 41. Divide the roasted vegetables onto plates.
42. 42. Add the polenta.
43. 43. Sprinkle everything with the parsley.

Nutrition per serving

• kcal: 396
• Protein: 10 g · Fett/Fat: 18 g · Carbs: 48 g