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Roasted winter vegetables

with pistachio dukkah

Ready in around 35 mins

Nutritional Info:
  • Energy: 762kj
  • Protein: 3g
  • Carbohydrate: 12g
  • sugars: 7g
  • Fat: 12g
  • saturated: 7g
  • Sodium: 270mg
  • Contains: Almonds, Hazelnuts, Pistachios, Sesame, Sulphites
Serving Amount:
Serves
Cooking Instructions:
    PREHEAT THE OVEN TO 200℃ (FAN BAKE).
    TO PREPARE THE ROASTED VEGETABELS:
  • Line an oven tray with baking paper.Peel then trim both ends of the parsnip. Cut in half lengthways then cut into 1 cm halfmoons on the diagonal. Cut each beetroot wedges into 3 even pieces and add to the tray. Trim both ends of the baby carrots, add to the tray, drizzle with oil and season with salt and pepper. Bake in the oven for 10-12 mins. Peel the red onion and cut into 1 cm wedges. Add to the tray with the vegetables and bake for a further 8-10 mins. Smear the hummus onto the base of a serving dish and arrange the roasted vegetables on top.
    • TO SERVE THE ROASTED VEGETABLES:
  • Drizzle the pomegranate dressing over the vegetables and sprinkle with the pistachio dukkah.
Ingredients In your box:
  • Serves 6 people
  • 1 pot of hummus
  • 1 pot of pomegranate dressing
  • 1 sachet of pistachio dukkah
  • 1 parsnip
  • 1 bag of baby carrots
  • 1 red onion
  • 1 pack of beetroot wedges

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