This recipe for yummy roasted vegetables uses something that is always in our refrigerator, which is hummus. It can be so versatile, using olive hummus, garlic, black bean, roasted red pepper or garlic. The hummus caramelizes on the outside of the vegetables making them slightly crunchy on the outside and soft on the inside.
Ingredients:
1 1/2 c. hummus (I used roasted beets and garlic)
Broccoli florets
Baby carrots
Mini bell peppers, cut in half
Onion, sliced in wedges
Preheat the oven to 425 degrees. Preheat the pan lined with parchment paper for 10 minutes in the oven while it is preheating. In a large bowl, mix the cut vegetables with the hummus. If the hummus is too thick, add a tablespoon of lemon juice. Use your hands for this part. Spread the veggies out on the heated pan and roast for 20 minutes, flipping over half way through.
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