Oven-roasted Winter Vegetables with hummus
Preparation Time
15 minutes
Cooking Time
40 minutes
Ingredients
Ingredients for 3 to 4 servings:
- 1 cauliflower
- 2 parsnips
- 2 red beets
- 4 medium potatoes
- 500g brussels sprouts
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- Salt
- Pepper
- 1 teaspoon thyme
For the houmous :
- 1 can chickpeas (250g)
- 2 garlic gloves
- 2 tablespoons olive oil
- 1 tablespoons tahini (sesame paste)
- 1 tablespoons water
- Juice of ½ lemon
- ½ teaspoon paprika powder
- Salt
Instructions
- Preheat the oven to 180 degrees.
- Wash the cauliflower and break the head into florets.
- Peel the parsnips, beet roots and potatoes and cut them into bite-sized pieces.
- Wash the brussels sprouts and cut them in half.
- Spread the vegetables out on 2 baking sheets.
- Mix olive oil, balsamic vinegar, maple syrup, salt, pepper and thyme and pour over the vegetables.
- Cook the vegetables in the oven for about 40 minutes.
- In the meantime, prepare the hummus:
Drain the chickpeas in a sieve and rinse with cold water.
Peel the garlic gloves.
Put all the ingredients for the hummus in a blender and blend until you get a smooth texture. - Serve the vegetables with the hummus.
Tammy Diderich
Dietician
After my studies in dietetics, I specialised in nutrition for athletes. I work in Sportslycée and also accompany athletes from LIHPS. In addition, I have specialised in intuitive nutrition, which helps me to guide people back to a natural and relaxed eating behaviour. My passion is cooking and developing new recipes, which I love to share with others. My motto in the kitchen is: “Healthy, Fast and Simple”.