Maple roasted vegetables, by Tania Logan, Dietitian and Diabetes Educator

Christina ReynoldsUncategorized

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 

  1. Preheat oven to 200C. 
  2. Place the beetroot wedges in a large baking tray. Drizzle with 1 tbsp oil. Bake for 15 minutes.
  3. Add the parsnips and carrots to the baking tray with the beetroot and toss gently to combine.  Bake for 15 minutes.
  4. Toss the pumpkin and chickpeas in the remaining oil and add to the baking tray. Return to the oven for another 20 minutes.
  5. Drizzle the vegetables with maple syrup and return to the oven for the final 10 minutes.
  6. 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.

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