4 beetroot, peeled and cut into wedges

3 carrots, peeled and quartered lengthways

3 parsnips, peeled and quartered lengthways

1 kg butternut pumpkin, peeled, deseeded, and chopped

400 g chickpeas, drained and rinsed

2 tbsp canola oil

2 tbsp maple syrup

200 g hummus

  • Preheat oven to 200C.
  • Place the beetroot wedges in a large baking tray. Drizzle with 1 tbsp oil. Bake for 15 minutes.
  • Add the parsnips and carrots to the baking tray with the beetroot and toss gently to combine. Bake for 15 minutes.
  • Toss the pumpkin and chickpeas in the remaining oil and add to the baking tray. Return to the oven for another 20 minutes.
  • Drizzle the vegetables with maple syrup and return to the oven for the final 10 minutes.
  • Spread a layer of hummus over a large serving platter. Top with the roasted vegetables and drizzle with any remaining juices from the pan.

Tania’s Tips

  • I use homemade hummus for this recipe.