|Photo: Roasted winter vegies with hummus recipe|
Preparation Time 8 minutes
Cooking Time 45 minutes
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
2 red onions, cut into wedges
3 tbs extra virgin olive oil
Salt & freshly ground pepper
500g tub hummus, to serve
Small pita bread rounds, to serve
Preheat oven to 240°C. Line two large roasting pans with non-stick baking paper. Place potatoes, pumpkin, sweet potato, onion and oil in a large bowl. Toss well to combine. Season well with salt and pepper.
Divide the vegetables between the lined pans. Roast, turning twice, for 40-45 mins or until tender, golden brown and crisp.
Divide hummus among serving plates. Serve with roasted vegetables and bread. Alternatively, you can heat the hummus in a small saucepan over low heat until warmed through.
Fresh Living - 27 June 2005, Page 39
Recipe by Alison Roberts
Save and share Roasted winter vegies with hummus recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.