Autumnal traybake with pumpkin, Brussels sprouts and chorizo

One baking tray, zero hassle: sweet potato, crispy Brussels sprouts and spicy chorizo from the oven, topped with goat cheese.

10

Ingredients

55

minutes

600

calories

Everything on one baking tray and the oven does the rest. Pumpkin, Brussels sprouts and fennel become sweet and crispy, the chorizo gives it a spicy, smoky kick and a little goat cheese makes it perfect. I make it in the Skottsberg Roasting Tray with Rack 35x25cm 'Stainless steel', and minimal washing up is a nice bonus. - Lobke

Let's get started!

  1. Preheat the oven to 200°C.
  2. In the Skottsberg roasting tray, mix the pumpkin, Brussels sprouts, fennel and garlic with a splash of olive oil, salt, pepper and cumin and paprika powder to taste. Put the roasting tray in the oven for 20 minutes.
  3. Add the chorizo, chickpeas and thyme and toss everything together. Put the roasting tray back in the oven for another 20 minutes.
  4. Remove the thyme sprigs and serve with some crumbled goat cheese on top. Enjoy your meal, chef!

Skottsberg roasting tray with pumpkin, Brussels sprouts, chorizo and goat cheese is taken out of the oven with oven mitts

Tip

Lay the vegetables in a single layer and not too close together. This way they roast instead of steaming and you get those nice, crispy edges.

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Ingredients

4 people

Serves 4

  • 600 g pumpkin, cut into cubes
  • 400 g Brussels sprouts, halved
  • 1 fennel, cut into wedges
  • 250 g chorizo, cut into small cubes
  • 200 g chickpeas
  • 2 cloves of garlic
  • A few sprigs of fresh thyme
  • A splash of olive oil
  • Salt, pepper, cumin and paprika powder to taste
  • One round of goat cheese, to crumble

Tools for this dish

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Skottsberg Roasting Pan with Rack 35x25cm 'Stainless steel'

Skottsberg Roasting Pan with Rack 35x25cm 'Stainless steel'

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