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Roasted winter vegies with hummus
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Prep Time:
8 minutes
8 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
53 minutes
53 minutes
Ingredients:
- 750g small desiree potatoes, washed, unpeeled, cut into 2cm pieces
- 750g pumpkin, peeled and deseeded, cut into 2cm pieces
- 750g sweet potato, peeled, cut into 2cm pieces
- 2 red onions, cut into wedges
- 54.60 gm extra virgin olive oil
- Salt & freshly ground pepper
- 500g tub hummus, to serve
- Small pita bread rounds, to serve
Instructions:
- Preheat the oven to 240°C. Line two large roasting pans with non-stick baking paper. In a large bowl, combine potatoes, pumpkin, sweet potato, onion, and oil. Mix well to coat evenly. Season generously with salt and pepper.
- Spread the vegetables evenly on the lined pans. Roast them, turning twice, for 40-45 minutes until they are tender, golden brown, and crispy.
- Plate the hummus and serve alongside roasted vegetables and bread. For a warm option, gently heat the hummus in a saucepan over low heat until it is heated through.
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