Preheat the oven to 200 °C. Cover one baking tray with baking paper.
Wash the pumpkin, carrots and sweet potatoes under cold running water. Cut the pumpkin in half and remove the seeds with a spoon. Then cut it in slices of approx. one centimetre thick.
Place the pumpkin slices on a baking tray. Then slice the sweet potatoes and place these on the baking tray as well. Lightly sprinkle the vegetables with sea salt and bake them in the oven for fifteen minutes.
In the meantime, peel the carrots and cut them in half longwise. Take the pumpkin and sweet potatoes out of the oven after fifteen minutes. Place the carrots on top of the pumpkin and sweet potatoes in equal layers. Squeeze the juice from the oranges on top.
Pour honey over the vegetables and place the baking tray back in the oven. Grill the vegetables for another fifteen minutes or until they are done and lightly browned.
Remove the sage leaves from the stems. Heat the olive oil in a skillet over medium heat. When small bubbles start to appear along the sides of the pan, first sprinkle the salt into the pan and then the sage leaves. '
Cook the sage leaves for several minutes. Regularly move the leaves around in the pan to make sure they are cooked evenly. Wait until the leaves have turned bright green and then turn off the heat.
Drain the oil from the sage leaves in a sieve. Place the fried herbs on a baking tray or bowl and allow to cool. Crumble the sage leaves over the dish.
Presentation tip Place the vegetables one by one in a large salad bowl. Season with coarsely ground black pepper and a pinch of nutmeg. Sprinkle the vegetables with the freshly fried sage and serve the salad lukewarm as vegetable side dish or salad.