Roasted Root Vegetables with Hummus and Fresh Herb Drizzle
Roasted Root Vegetables with Hummus and Fresh Herb Drizzle
Ingredients
For the Roasted Vegetables
- 1 pound carrots, peeled and cut into 1 inch pieces
- 1 pound parsnips, peeled and cut into 1 inch pieces
- 1 1/2 pounds sweet potatoes, peeled and cut into 1 inch pieces
- 1 red onion, large, cut into 1 inch wedges
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried thyme
For the Fresh Herb Drizzle
- 1/2 cup fresh flat-leaf parsley, packed, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic, clove, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 1 cup hummus, prepared
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400°F - 2
In a large mixing bowl, combine the prepared carrots, parsnips, sweet potatoes, and red onion. Drizzle with 3 tablespoons of olive oil, then sprinkle with 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1 teaspoon of dried thyme. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min - 4
Roast the vegetables for 35 to 40 minutes, or until tender and lightly caramelized. Halfway through the cooking time (around 20 minutes), gently flip the vegetables with a spatula to ensure even browning.
⏱️ 40 min•🌡️ 400°F - 5
While the vegetables are roasting, prepare the fresh herb drizzle. In a small bowl, combine the 1/2 cup finely chopped fresh flat-leaf parsley, 2 tablespoons finely chopped fresh chives, 1 tablespoon finely chopped fresh dill (if using), 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Whisk well to combine until emulsified.
⏱️ 5 min - 6
Once the roasted vegetables are done, remove them from the oven. On a large serving platter or individual plates, spread the 1 cup of prepared hummus evenly. Arrange the warm roasted vegetables over the hummus. Drizzle generously with the prepared fresh herb sauce. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Root Vegetables with Hummus and Fresh Herb Drizzle
Ingredients
For the Roasted Vegetables
- 1 pound carrots, peeled and cut into 1 inch pieces
- 1 pound parsnips, peeled and cut into 1 inch pieces
- 1 1/2 pounds sweet potatoes, peeled and cut into 1 inch pieces
- 1 red onion, large, cut into 1 inch wedges
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried thyme
For the Fresh Herb Drizzle
- 1/2 cup fresh flat-leaf parsley, packed, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic, clove, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 1 cup hummus, prepared
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400°F - 2
In a large mixing bowl, combine the prepared carrots, parsnips, sweet potatoes, and red onion. Drizzle with 3 tablespoons of olive oil, then sprinkle with 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and 1 teaspoon of dried thyme. Toss well to ensure all vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min - 4
Roast the vegetables for 35 to 40 minutes, or until tender and lightly caramelized. Halfway through the cooking time (around 20 minutes), gently flip the vegetables with a spatula to ensure even browning.
⏱️ 40 min•🌡️ 400°F - 5
While the vegetables are roasting, prepare the fresh herb drizzle. In a small bowl, combine the 1/2 cup finely chopped fresh flat-leaf parsley, 2 tablespoons finely chopped fresh chives, 1 tablespoon finely chopped fresh dill (if using), 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Whisk well to combine until emulsified.
⏱️ 5 min - 6
Once the roasted vegetables are done, remove them from the oven. On a large serving platter or individual plates, spread the 1 cup of prepared hummus evenly. Arrange the warm roasted vegetables over the hummus. Drizzle generously with the prepared fresh herb sauce. Serve warm.
⏱️ 2 min