- 1 Hokkaido pumpkin
- 2 bunches baby Carrots (with green)
- 2 roots Beet
- 2 tablespoons Sunflower oil
- ½ teaspoon freshly ground Pepper
- 2 tablespoons Butter
- 1 teaspoon Powdered sugar
- plucked Dill
Halve the pumpkin, scrape out the seeds, peel thinly and cut into slices. Rinse the carrots and trim the green to 1-2 cm. Rinse the beets and quarter lengthwise.
Grease a baking sheet with the oil. Sprinkle with salt and pepper. Spread the vegetables on the baking sheet. Spread knobs of butter around the sheet.
Bake for about 30 minutes at 200°C (approximately 400°F). After 20 minutes, sprinkle the vegetables with powdered sugar. If the vegetables are browning too quickly, cover with aluminum foil.
Serve hot, sprinkled with dill.