• 1 cauliflower
  • 2 parsnips
  • 2 red beets
  • 4 medium potatoes
  • 500g brussels sprouts
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon maple syrup
  • Salt
  • Pepper, 
  • 1 teaspoon thyme

  • 1 can chickpeas (250g)
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 tablespoon tahini
  • 1 tablespoon water
  • Juice of ½ lemon
  • ½ teaspoon paprika powder
  • Salt

Oven-Roasted Winter Vegetables with Hummus

31.12.2025
  • Recipe

  • Preparation method

    15 minutes + 40 minutes of cooking time

  • Difficulty

    medium

  • Cost

    €

  • Portions

    3 to 4

  • 1 cauliflower
  • 2 parsnips
  • 2 red beets
  • 4 medium potatoes
  • 500g brussels sprouts
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon maple syrup
  • Salt
  • Pepper, 
  • 1 teaspoon thyme

  • 1 can chickpeas (250g)
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 tablespoon tahini
  • 1 tablespoon water
  • Juice of ½ lemon
  • ½ teaspoon paprika powder
  • Salt

Instructions

  1. Preheat the oven to 180 degrees.

  2. Wash the cauliflower and break the head into florets.

  3. Peel the parsnips, beet roots and potatoes and cut them into bite-sized pieces.

  4. Wash the brussels sprouts and cut them in half.

  5. Spread the vegetables out on 2 baking sheets.

  6. Mix olive oil, balsamic vinegar, maple syrup, salt, pepper and thyme and pour over the vegetables.

  7. Cook the vegetables in the oven for about 40 minutes.

  8. In the meantime, prepare the hummus:

    1. Drain the chickpeas in a sieve and rinse with cold water.
    2. Peel the garlic gloves.
    3. Put all the ingredients for the hummus in a blender and blend until you get a smooth texture.

  9. Serve the vegetables with the hummus.

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