Crunchy chickpeas roasted in maple syrup and creamy hummus are the key to this simply delicious vegetable platter 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 … Read More
Maple roasted vegetables, by Tania Logan, Dietitian and Diabetes Educator
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 … Read More