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Baked autumn vegetables with potatoes, pumpkin, carrots, red onions, feta, and walnuts on a baking sheet, with a bowl of herb dip.

Hermoor Ernte Pfanne - Herzhaft & Süßlich Für 4 Personen Zutaten: 800g festkochende Kartoffeln 1 kleiner Hokkaido Kürbis (ca. 600g) 3 Möhren 2 rote Zwiebeln 2 Äpfel (z.B. Elstar oder Boskoop) 3 EL Olivenöl 2 Zweige Rosmarin, 2 Zweige Thymian 1 TL Paprika geräuchert 1 TL Kreuzkümmel Salz, Pfeffer 100g Feta oder Ziegenkäse Handvoll Walnüsse, Honig zum Servieren Zubereitung: 1. Schnippeln: Kartoffeln, Kürbis (mit Schale, nur Kerne raus), Möhren und Äpfel in ca. 2cm Würfel schneiden. Zwiebeln in Spalten. 2. Würzen: Alles in eine große Schüssel, Öl, gehackte Kräuter, Paprika, Kreuzkümmel, ordentlich Salz & Pfeffer drüber und gut durchmischen. 3. In den Ofen: Auf ein Blech mit Backpapier verteilen - nicht zu voll stapeln, sonst dämpft es nur. Bei 200°C Ober-/Unterhitze 25-30 Min backen, nach der Hälfte einmal wenden. 4. Finish: Raus holen, Feta drüber bröseln, Walnüsse drauf, einen guten Schuss Honig drüber träufeln. Der süß-salzig Kontrast ist das ganze Geheimnis. Dazu passt: Kräuterquark, Spiegelei oder einfach nur frisches Brot. Tipps für deine Ernte: Haltbar machen: Reste halten sich 3 Tage im Kühlschrank und schmecken kalt als Bowl mit Feldsalat mega. Variante herzhaft: Noch 2 Bratwürste oder Räuchertofu in Scheiben die letzten 10 Min mit drauf legen. Variante süß: Das gleiche Prinzip als süße Ernte-Crumble: Äpfel, Birnen, Pflaumen mit Haferflocken, Butter, Zimt und Zucker überbacken. bild dazu Mehr sehen

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