Recipes
Date posted: 05/01/2023
Ingredients
| Beetroot | 500g |
| Carrots | 500g |
| Parsnips | 500g |
| Sweet potatoes | 500g |
| Vegetable oil | 200ml |
| Maple syrup | 150ml |
| Houmous | 1kg |
| Extra virgin olive oil | 100ml |
| Smoked paprika | 15g |
| Dukkah | 25g |
| Micro coriander | 20g |
| Middle Eastern flatbread | 5 |
Method
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- Simmer the beetroot until tender, peel and cut into wedges
- Peel the carrots and remove the tops, peel the parsnips and cut into wedges, and cut the sweet potatoes into wedges
- Coat all the root veg in vegetable oil, maple syrup and season with salt and pepper, then roast at 180C for 15-20mins until tender and caramelised, and allow to cool slightly
- Swirl the houmous on a serving platter, add the roasted veg, pour over the olive oil and finish with a sprinkle of paprika, dukkah and coriander
- Warm through the flatbreads and serve on the side