Roasted Vegetables with Lavender Cheese Dip
For the vegetables: Preheat the oven to 200°C (approximately 390°F).
Rinse the potatoes thoroughly and cut into lengthwise slices. If necessary, peel the pumpkin. Cut the pumpkin into thick slices. Rinse and halve the brussels sprouts. In a bowl, toss the vegetables with the oil and season with salt and pepper to taste. Place on a parchment-lined baking sheet. Rinse the rosemary, shake dry, and reserve 4 sprigs for garnish. Add the remaining sprigs to the vegetables. Bake until tender, about 35-40 minutes.
For the dip: Place the cream in a saucepan and bring to a boil. Add the lavender and simmer for 10 minutes. Remove from heat and allow to cool. Cut the cheese into small cubes. Strain the cream mixture into a blender. Add the cheese cubes, and season with the lemon juice, and salt and pepper to taste. Blend until completely smooth. Season with salt and pepper to taste. Divide between 4 small serving bowls.
For serving: Divide the vegetables between plates and garnish with a rosemary sprig. If desired, sprinkle the dip with lavender flowers. Serve the vegetables with the dip.